Shchi is a traditional Russian cabbage soup, made here with beef, fresh cabbage, potatoes, carrots, and dill in a savory broth. It is gently simmered until the beef is tender, then served hot with sour cream; family and regional versions may use sauerkraut, other meats, or no meat at all.
Ingredients
- 2 lb (900 g) boneless beef chuck, cut into 1½-inch (4 cm) cubes
- 2 tbsp (30 ml) neutral oil, such as sunflower or canola oil
- 1 medium yellow onion, finely chopped, about 1 cup (150 g)
- 1 medium carrot, peeled and grated or diced, about 1 cup (100 g)
- 2 tbsp (30 g) tomato paste
- 8 cups (1.9 L) low-sodium beef broth
- 2 bay leaves
- 1 tsp (2 g) whole black peppercorns
- 1½ tsp (9 g) fine salt, plus more to taste
- 1 lb (450 g) waxy or all-purpose potatoes, peeled and cut into ¾-inch (2 cm) pieces
- 1 lb (450 g) green cabbage, cored and thinly sliced, about 6 packed cups
- 2 garlic cloves (6 g), finely chopped
- ½ tsp (1 g) freshly ground black pepper
- ⅓ cup (15 g) chopped fresh dill, plus extra for serving
- 1 tbsp (15 ml) lemon juice or mild vinegar, optional
- ¾ cup (180 g) sour cream, for serving
- 6 slices (about 300 g) rye bread, for serving
Instructions
- Prepare the ingredients. Cut the beef into even pieces so they cook at roughly the same rate. Chop the onion, prepare the carrot and potatoes, and slice the cabbage into thin ribbons. Keep the potatoes in a bowl of cold water if you are not adding them right away; drain them before use. The measured prep time allows for this chopping and weighing.
- Brown the beef. Pat the beef dry with paper towels and season it lightly with some of the measured salt. Heat the oil in a heavy 6- to 8-quart (5.7- to 7.6 L) pot over medium-high heat. Brown the beef in two batches, turning the pieces, for about 4 minutes per batch. Avoid crowding the pot: crowded meat steams rather than browns. Transfer the browned pieces to a plate.
- Soften the aromatics. Lower the heat to medium. Add the onion and carrot to the same pot and cook for about 5 minutes, stirring and scraping up the browned bits. Stir in the tomato paste and garlic and cook for 2 minutes. If the pot looks dry, add a splash of broth rather than extra oil.
- Simmer the beef. Return the beef and any juices on the plate to the pot. Pour in the broth, then add the bay leaves, peppercorns, and remaining measured salt. Bring the liquid to a simmer, which takes about 5 minutes, then reduce the heat so it bubbles gently. Simmer for 70 minutes, partially covered, stirring occasionally and checking that the bottom is not catching. During this simmer, check a large beef cube with a food thermometer: USDA FSIS lists 145°F (63°C) followed by a 3-minute rest as the safe minimum for whole cuts of beef. Continue cooking the soup beyond that point until the beef is fork-tender.
- Add the potatoes. Stir in the drained potatoes and simmer gently for 10 minutes. Keep the lid partly on and adjust the heat as needed; a hard boil can break up the potatoes and make the broth cloudy.
- Add the cabbage. Stir in the sliced cabbage and cook for 15 minutes, or until it is tender but still holds its shape. The exact time depends on how finely it is sliced and whether you like a little bite in the vegetables.
- Finish the soup. Stir in the chopped dill and ground black pepper. Taste the broth and add more salt if needed. If the soup tastes especially rich or flat, add the lemon juice or vinegar a little at a time; it should brighten the flavor without making the broth sour. Simmer for 5 minutes more, then remove the bay leaves.
- Rest and serve. Take the pot off the heat and let the shchi stand for 10 minutes before ladling it into bowls. This brief rest allows the flavors to settle and makes the soup easier to serve. Add a spoonful of sour cream and extra dill to each bowl, with rye bread alongside.
Tips
- Choose the right beef. Chuck has enough connective tissue to become tender during a long simmer and gives the broth a full flavor. If using a leaner cut, check it earlier for tenderness because it can dry out. Cut the pieces evenly, but do not trim away every bit of fat.
- Keep the simmer gentle. A few small bubbles are enough. Boiling the soup vigorously can toughen the beef before it softens and can cause potatoes and cabbage to fall apart. If the broth reduces too much, add hot water or broth a little at a time.
- Season in stages. Broth varies in saltiness, so start with the measured amount and taste near the end. If you use regular-sodium broth instead of low-sodium, begin with less salt. Dill and a little acid are best added near the end so their fresh flavors remain noticeable.
- Make it ahead if convenient. Shchi can be made a day ahead and refrigerated; its flavor often becomes more blended after resting. Cool it promptly in shallow containers rather than leaving a large pot to sit at room temperature, and add fresh dill or sour cream when serving.
Serving Suggestions
Serve shchi as a filling first course or as the main meal in a deep bowl. A spoonful of sour cream is a familiar finish: swirl it in for a creamy, tangy broth, or leave it on top so each person can stir in as much as they like. Fresh dill adds a bright herbal note, while rye bread is useful for soaking up the broth. If you want a fuller table, serve the soup with a simple cucumber salad or sliced radishes rather than another heavy dish.
For a more substantial meal, offer extra boiled potatoes or another slice of dark bread alongside. Keep any bread separate until serving so it does not become soggy in the soup. If serving a group, bring the pot to the table and set out small bowls of sour cream, dill, and black pepper. Keep the soup hot while guests serve themselves, and return leftovers to the refrigerator within two hours.
Variations
Fresh-cabbage shchi is only one style. For a sharper, more tangy soup, replace some or all of the fresh cabbage with drained sauerkraut. Rinse it briefly first if it is very sour, then simmer it with the broth and beef until tender; add the potatoes later so their cooking time stays predictable. Sauerkraut brings its own salt, so taste before adding more. A little of its brine can be stirred in at the end if you want extra tang.
For meatless shchi, omit the beef and use vegetable broth. Add 1 cup (150 g) sliced mushrooms with the onions for a deeper savory flavor, and simmer the broth with the vegetables until the potatoes are tender. A simple leaner version can use chicken, though the flavor will be lighter; cook poultry to 165°F (74°C), checked with a food thermometer. Some cooks add celery root, turnip, or parsnip, while others leave out tomato paste. These are useful adaptations, not requirements for a single fixed version.
Storage and Reheating
Refrigerate leftover soup within 2 hours of cooking, dividing it into shallow, covered containers so it cools quickly. It keeps for 3 to 4 days in the refrigerator. Store sour cream, fresh dill, and bread separately; add the toppings only when serving. The potatoes may soften a little as the soup sits, but the soup remains suitable for reheating when stored and handled properly.
Reheat only the portion you need on the stovetop over medium heat, stirring occasionally, until it is steaming throughout and reaches 165°F (74°C), checked with a food thermometer. Add a small splash of broth or water if it has thickened. You can also microwave a serving in a covered microwave-safe bowl, stirring halfway through and checking the temperature in more than one spot. Freeze cooled shchi in airtight containers for up to 2 to 3 months for best quality. Thaw overnight in the refrigerator and reheat to 165°F (74°C); expect the potatoes to be softer after freezing.
Frequently Asked Questions
What does shchi taste like?
Fresh-cabbage shchi is savory and gently sweet from the cabbage, onion, and carrot, with a rich broth from the beef. Dill gives it a fresh, grassy finish, while sour cream adds tang and creaminess at the table. Sauerkraut versions taste noticeably sharper. The balance also depends on the broth and how much lemon juice or vinegar you choose to add.
Can I make shchi without tomato paste?
Yes. Tomato paste is a useful addition in this version, but it is not essential to every style of shchi. Leave it out for a cleaner, lighter broth; the soup will have slightly less color and a less rounded, savory flavor. You do not need to replace it with another ingredient. Taste at the end and adjust salt, dill, or a little lemon juice if the broth needs lift.
Why is my beef still tough?
Beef chuck often needs more time at a gentle simmer before its connective tissue softens. If it is safe to eat but still chewy, keep the pot partially covered and simmer it in 10- to 15-minute increments, checking tenderness each time. Make sure the liquid is bubbling gently rather than boiling hard, and add broth or water if the meat is no longer mostly submerged.
Can I make this soup in advance?
Yes. Cool and refrigerate it promptly, then warm it gently before serving. If you have not added the final dill yet, save some for the bowls so the herbal aroma stays fresh. For a planned make-ahead meal, you can also cook the beef and broth first, chill them safely, and add the potatoes and cabbage when reheating; allow enough time for the vegetables to cook through.
Is shchi the same as borscht?
No. Shchi is a cabbage soup, usually based on fresh cabbage or sauerkraut. Borscht is most closely associated with beetroot, though recipes vary widely and their histories and regional forms are complex. The two soups can share ingredients such as cabbage, broth, sour cream, or dill, but they are distinct dishes and are not interchangeable names.
Related
- Russian Recipes for Dinner: Classic Beef Stroganoff
- South African Russian Sausage with Tomato Relish
- Traditional Russian Food for Thanksgiving: Roast Goose
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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