Russian Word for Soup: Meaning and a Shchi Recipe

The Russian word for soup is суп, pronounced roughly “soop.” To put the word on the table, this recipe makes shchi, a home-style Russian cabbage soup with beef, potatoes, carrots, and dill; versions vary by household and region.

Ingredients

1 lb (450 g) boneless beef chuck, cut into 1-inch (2.5 cm) cubes
10 cups (2.4 L) cold water
2 bay leaves
6 whole black peppercorns
1 tsp fine salt, plus more to taste
1 tbsp (15 ml) neutral oil, such as sunflower or canola oil
1 medium yellow onion, about 7 oz (200 g), finely diced
1 medium carrot, about 4 oz (115 g), peeled and grated or cut into thin matchsticks
1 tbsp (16 g) tomato paste
1 lb (450 g) green cabbage, cored and thinly sliced, about 6 cups
2 medium potatoes, about 10 oz (300 g) total, peeled and cut into ¾-inch (2 cm) cubes
2 garlic cloves, finely chopped
2 tbsp (8 g) chopped fresh dill, plus extra for serving
1 tbsp (15 ml) lemon juice or mild vinegar, optional, to balance the broth
½ tsp ground black pepper, or to taste
¾ cup (180 g) sour cream, for serving

Instructions

Prepare the ingredients. Cut the beef into evenly sized cubes so they cook at a similar rate. Dice the onion, prepare the carrot, slice the cabbage, and cut the potatoes. Keep the potatoes covered with cold water if they will sit for more than a few minutes, then drain them before adding to the pot. This hands-on preparation takes about 25 minutes.
Start the broth. Put the beef in a large, heavy pot and pour in the cold water. Bring it to a gentle boil over medium-high heat, then lower the heat so the liquid simmers steadily rather than bubbling hard. Skim off the gray foam that rises during the first 10 minutes; doing so helps the broth look clearer, though a little cloudiness is normal for a home-style soup. Add the bay leaves, peppercorns, and 1 teaspoon salt.
Simmer the beef. Partially cover the pot and simmer the beef for about 60 minutes, checking that the liquid stays at a gentle simmer. Add a splash of hot water if the beef is not mostly submerged. Check the largest piece with a food thermometer: USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef. The meat will usually simmer beyond that point here so it becomes tender. If it is still chewy, give it another 10 to 15 minutes before adding the vegetables.
Cook the onion and carrot. While the beef simmers, warm the oil in a skillet over medium heat. Add the onion and carrot and cook for 7 to 9 minutes, stirring now and then, until softened but not browned. Stir in the tomato paste and cook for 1 minute. This short sauté rounds out the tomato flavor and gives the broth a little color. Set the mixture aside until the beef is tender.
Add the cabbage and potatoes. Stir the sliced cabbage and drained potatoes into the pot. Add the onion-carrot mixture and garlic, then return the soup to a gentle simmer. Cook uncovered or partially covered for 20 to 25 minutes, until the potatoes are tender when pierced with a knife and the cabbage is soft but still has some texture. Stir occasionally, scraping the bottom so potato pieces do not stick.
Season and finish. Remove the bay leaves. Stir in the dill, ground black pepper, and optional lemon juice or vinegar. Taste the broth and add salt a little at a time; the amount needed depends on the salt in the beef and the broth’s reduction. If the soup tastes flat, a small splash of acid can sharpen it. Simmer for 2 minutes, then take the pot off the heat and let it stand for about 5 minutes before serving. The cooked meat should be tender and the potatoes should hold their shape rather than dissolve.

Tips

Keep the simmer gentle. A rolling boil can break up the potatoes and make the broth cloudy. Look for small, steady bubbles around the edges and lower the heat if the pot is churning.
Adjust the broth, not just the salt. If the finished soup tastes heavy, add lemon juice or mild vinegar by the teaspoon. If it tastes too sharp, add a little more broth or water and warm it through. Taste after each change.
Choose a practical beef substitute. Beef chuck gives the soup a rich broth and becomes tender with a long simmer. For a meat-free version, omit it and use vegetable broth; the result will be lighter and will not have the same beefy flavor. You can add 1 cup (150 g) drained white beans for more substance.
Cut vegetables evenly. Thin cabbage strips and similarly sized potato cubes cook more predictably. Very thick cabbage pieces can remain firm after the potatoes are ready, while tiny potato cubes may fall apart.

Serving Suggestions

Serve shchi hot in wide bowls, with a spoonful of sour cream and a pinch of fresh dill on top. Sour cream is a familiar accompaniment to many Russian soups; stir it into each bowl rather than the whole pot if you expect leftovers. That keeps the broth easier to store and lets diners choose how creamy they want it.

Rye bread is a natural partner for the savory broth, and dark bread, a simple roll, or toasted sourdough will also work. For a fuller meal, add a cucumber or tomato salad dressed lightly with oil and vinegar. The soup is filling on its own, so keep any side dish simple. Offer black pepper and lemon or vinegar at the table for people who like a brighter, sharper bowl.

For pronunciation, суп is commonly rendered in English as “soop,” with one syllable. It is the general Russian noun for soup, not the name of this particular cabbage soup. Shchi is the name of the dish; in Russian it is written щи. If you are learning the words, you could ask for суп in a broad sense, while naming a specific soup such as щи when that is what you mean.

Variations

Shchi has many home and regional versions, so the ingredient balance is flexible. Some cooks make it with fresh cabbage, as this recipe does; others use sauerkraut for a distinctly tangy broth. To try a sauerkraut variation, replace about half the fresh cabbage with 2 cups (300 g) drained sauerkraut. Rinse it briefly if it is very salty, and simmer it until tender. It will make the soup sharper and more fermented in flavor, so add the optional lemon juice only after tasting.

For a lighter pot, use 1 lb (450 g) bone-in chicken thighs instead of beef and simmer until cooked through and tender, then remove the bones and return the meat to the soup. Chicken must reach 165°F (74°C), checked with a food thermometer, under USDA FSIS guidance. The broth will taste less robust than the beef version. You can also leave out the meat and use vegetable broth for a vegetarian variation; add beans or mushrooms if you want more texture.

To make a richer, more substantial version, add ½ cup (100 g) rinsed pearled barley with the beef and allow it to cook until tender, adding extra hot water if needed. Barley thickens the soup and gives it a pleasantly chewy texture. Alternatively, add a small diced parsnip with the carrots for a gentle earthy sweetness. These are options rather than requirements: keep the cabbage, broth, and dill as the defining notes.

Storage and Reheating

Cool the soup promptly and refrigerate it within 2 hours of cooking. Store it in a covered, shallow container and use it within 3 to 4 days. If the pot is large, divide the soup into smaller containers so it cools more quickly; avoid leaving it on the counter until completely cold. Keep sour cream and fresh garnish separate until serving.

Reheat only the portion you plan to eat, either in a saucepan over medium heat or in a microwave-safe bowl, stirring occasionally for even heating. Bring leftovers to 165°F (74°C), checked with a food thermometer, before serving. Add a splash of water or broth if the potatoes have absorbed liquid in the refrigerator. The soup can be frozen in airtight containers for about 2 to 3 months for best quality. Leave a little room at the top for expansion, thaw in the refrigerator, and reheat to 165°F (74°C). Potatoes may become softer after freezing, but the soup remains usable.

Frequently Asked Questions

What is the Russian word for soup?
The general Russian word for soup is суп, transliterated as sup and pronounced roughly “soop.” It refers to soup in general. Shchi, written щи in Russian, is a particular cabbage soup.

Is shchi the same as borscht?
No. Shchi is generally centered on cabbage, while borscht is most widely associated with beetroot, though recipes for both dishes vary. They are distinct soups, and ingredients can overlap in some household versions.

Can I make shchi without beef?
Yes. Leave out the beef and use vegetable broth, then add beans or mushrooms if you want a heartier texture. The soup will be lighter and will not have the same rich beef broth, but cabbage, potatoes, carrot, and dill still make a satisfying bowl.

Can I use sauerkraut instead of fresh cabbage?
Yes. Replace some or all of the fresh cabbage with drained sauerkraut, tasting as you go. Sauerkraut contributes salt and acidity, so rinse it if it is especially salty and wait until the end before adding lemon juice or vinegar.

Why is my soup cloudy?
Cloudiness can come from boiling the broth vigorously, stirring it often while the beef cooks, or from starch released by potatoes. It does not mean the soup has gone wrong. A gentle simmer and skimming early foam can make the broth clearer, but shchi is a rustic soup and need not be transparent.

When should I add sour cream?
Add sour cream to individual bowls just before eating. It can be stirred into the soup, but adding it to the whole pot may make reheating and storage less convenient. A small spoonful on top is easy to adjust and gives each serving a creamy, tangy finish.

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