Russian Sauerkraut Soup (Shchi) with Beef and Potatoes

Russian sauerkraut soup, often called shchi, is a cabbage soup made here with tangy sauerkraut, tender beef, potatoes, and dill in a savory broth. The sauerkraut gives the soup its distinctive gentle sourness, while a long, steady simmer softens the beef and brings the flavors together; family and regional versions vary in their vegetables and whether they use meat.

Ingredients

This version makes a filling, broth-based soup. Use refrigerated sauerkraut, not a shelf-stable canned substitute if you can help it; its texture and acidity are usually livelier. If your sauerkraut is very salty or sharply sour, rinse a portion and taste before adding extra salt.

1½ lb (680 g) beef chuck, cut into 1½-inch (4 cm) cubes
1 tbsp (15 ml) neutral oil, such as canola or sunflower oil
8 cups (1.9 L) unsalted or low-sodium beef broth
1 medium yellow onion, about 1 cup (150 g) chopped
1 medium carrot, about ¾ cup (100 g) diced or grated
2 garlic cloves, about 6 g, finely chopped
1 tbsp (16 g) tomato paste
2 bay leaves
½ tsp (1 g) freshly ground black pepper
½ tsp (3 g) fine salt, plus more to taste
1 lb (450 g) sauerkraut, drained; about 2 cups (480 ml) loosely packed
12 oz (340 g) waxy or all-purpose potatoes, about 2 medium, peeled if desired and cut into ¾-inch (2 cm) cubes
2 tbsp (8 g) chopped fresh dill, plus extra for serving
½ cup (120 g) sour cream, for serving, optional
6 slices (about 180 g) rye bread, for serving, optional

Instructions

Prepare the ingredients. Pat the beef dry with paper towels and cut it into even cubes so it browns and cooks at a similar pace. Chop the onion, carrot, and garlic; measure the broth and seasonings; drain the sauerkraut; and cut the potatoes. If the sauerkraut tastes extremely salty or sharp, rinse it briefly under cool water and drain it well. Keep the potatoes aside so they do not discolor while the beef simmers.
Brown the beef. Heat the oil in a large, heavy-bottomed soup pot or Dutch oven over medium-high heat. Working in batches if needed, add the beef in a single layer and brown it on a few sides for about 8–10 minutes total. Avoid crowding the pot: crowded meat releases moisture and steams instead of developing browned edges. Transfer browned pieces to a plate as necessary, then return all the beef and any accumulated juices to the pot.
Start the broth and simmer the beef. Add the broth, onion, carrot, garlic, tomato paste, bay leaves, pepper, and ½ teaspoon salt. Stir to dissolve the tomato paste and loosen browned bits from the bottom. Bring the liquid just to a boil, then reduce the heat to maintain a gentle simmer. Partly cover the pot and cook for 75 minutes, checking occasionally that the liquid is barely bubbling rather than boiling hard. A hard boil can make the beef tough and cloud the broth.
Check the beef and rest it. Lift out the largest beef cube and check its center with a food thermometer. It must reach 145°F (63°C), the USDA FSIS safe minimum temperature for whole cuts of beef; let the beef rest for 3 minutes before cutting or shredding it. The meat may not yet be fork-tender at this point, which is fine because it will simmer again in the soup. Set it aside while you continue with the broth.
Add the sauerkraut. Stir the drained sauerkraut into the simmering broth and cook uncovered for 25 minutes. This gives the cabbage time to soften and its sour, savory flavor to spread through the soup. Taste the broth near the end of this stage. If the acidity is too forceful, add a little water or unsalted broth; if it tastes flat, wait until the potatoes are cooked before adjusting salt.
Cook the potatoes and finish the soup. Add the potatoes and return the beef to the pot, including any juices from the plate. Simmer gently for about 20 minutes, or until a knife slips easily into a potato and the beef is tender. Remove and discard the bay leaves. Stir in the dill, then taste and add salt or pepper a little at a time. If you prefer a thinner soup, loosen it with a splash of hot broth or water.
Serve hot. Ladle the soup into warm bowls, making sure each serving has beef, potatoes, and plenty of sauerkraut. Add a spoonful of sour cream and a sprinkle of dill if you like, and serve rye bread alongside for dipping.

Tips

Choose sauerkraut by taste, not just by the label. Fermentation makes brands and batches vary in sourness and saltiness. Drain it before measuring, then taste it. Rinse only if it is overpowering; rinsing mellows the flavor but also removes some of the salty, fermented character that defines the soup.
Keep the simmer gentle. A slow simmer helps chuck become tender without making the broth turbulent. If the surface is bubbling rapidly, lower the heat. Add a small amount of hot water or broth if too much liquid evaporates during the long cook.
Cut vegetables evenly. Similar-size potato cubes finish at roughly the same time, and smaller beef pieces are easier to eat in a spoonful. If you cut the beef smaller than the recipe calls for, start checking tenderness earlier rather than assuming it needs the full cooking time.
Season in stages. Broth and sauerkraut both contribute salt, so the recipe starts with a modest amount. Taste after the sauerkraut and again at the end. It is easier to add salt than to correct soup that has become too salty.

Serving Suggestions

Serve shchi as a substantial lunch or a simple supper. A spoonful of sour cream softens the sharp edge of the sauerkraut and adds richness; chopped dill gives the bowl a fresh finish. Rye bread is a natural companion, but dark bread, crusty rolls, or boiled potatoes on the side also work. For a fuller table, serve sliced cucumbers or a plain green salad alongside rather than adding another rich dish.

For a traditional-feeling presentation, bring the pot to the table and let everyone add sour cream and dill to their own bowl. Keep the soup hot while serving, and put the bread on the table separately so it does not soak up the broth before people are ready to eat. The soup is filling on its own, so modest portions of sides are usually enough.

Variations

Use pork instead of beef: Pork shoulder can replace the chuck in the same quantity and is also suited to a slow simmer. Cut it into similar cubes and cook until tender, checking with a thermometer; whole cuts of pork should reach at least 145°F (63°C) and rest for 3 minutes. The finished soup will taste a little sweeter and less beefy.

Make it meatless: Leave out the beef and use vegetable broth. For a more substantial bowl, add 1½ cups (250 g) drained cooked white beans along with the potatoes, or stir in 8 oz (225 g) sliced mushrooms and brown them in the pot first. Mushrooms add savory depth, while beans make the soup heartier but do not reproduce the flavor of meat broth.

Use fresh cabbage: For a milder cabbage soup, replace the sauerkraut with about 1 lb (450 g) thinly sliced fresh white cabbage. Add it with the broth and simmer until tender. The result will be less sour, so finish with a small splash of sauerkraut brine or vinegar if you want some brightness. Add gradually and taste as you go.

Adjust the texture: Some versions are more brothy, while others are thick with cabbage and vegetables. For a thicker pot, use slightly less broth or mash a few cooked potato pieces against the side of the pot and stir them in. Avoid adding flour unless you specifically want a heavier, less clear broth.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, divided into shallow containers if the pot is large. Store covered in the refrigerator for 3–4 days. The soup often tastes more blended the next day, though the potatoes will continue to soften and the sauerkraut flavor may become more pronounced.

Reheat only the portion you plan to eat in a saucepan over medium heat, stirring occasionally until steaming throughout. For food safety, leftovers should reach 165°F (74°C); check the center with a food thermometer, especially when reheating a thick portion. Add a splash of broth or water if the soup has thickened. You can also microwave individual servings in a covered, microwave-safe bowl, stirring midway and checking the temperature in more than one spot.

For longer storage, freeze the cooled soup in airtight freezer containers for up to 2–3 months for best quality. Leave a little room at the top for expansion. Thaw it in the refrigerator, then reheat to 165°F (74°C). Potatoes can become softer after freezing and thawing, but the soup will still be suitable to eat if handled and reheated safely.

Frequently Asked Questions

Is Russian sauerkraut soup the same as shchi?

Shchi is a broad name for Russian cabbage soup, and it can be made with fresh cabbage or fermented cabbage, with or without meat. This recipe is a sauerkraut version, sometimes described as sour shchi. The name does not prescribe one fixed set of vegetables or a single family recipe.

Should I rinse the sauerkraut before adding it?

Usually, draining is enough. Taste a little first: if it is balanced and pleasantly tangy, add it as written. Rinse very salty or aggressively sour sauerkraut briefly and drain it well. Since rinsing reduces both salt and acidity, taste the finished soup before adding any additional seasoning.

Can I make this soup without beef broth?

Yes. Use vegetable broth for a meatless version, or use chicken broth if that is what you have. Chicken broth gives the soup a lighter flavor, while vegetable broth lets the cabbage and sauerkraut stand out. Choose a low-sodium option when possible because sauerkraut can contribute plenty of salt.

Why is my sauerkraut soup too sour?

Sauerkraut varies in acidity, and some batches are much sharper than others. Next time, rinse some or all of it before cooking. For the pot you have already made, add a little hot water or unsalted broth and taste again. A spoonful of sour cream in the bowl can also soften the perceived sharpness without changing the soup itself.

Can I prepare the soup ahead?

Yes. Make it a day ahead, refrigerate it within 2 hours, and reheat it gently to 165°F (74°C) before serving. The flavors will have time to mingle, but the potatoes may absorb some broth. Stir in a little water or broth during reheating if needed, then finish with fresh dill and sour cream at the table.

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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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