Shchi - Russian Cabbage Soup Recipe

Name: Shchi - Russian Cabbage Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups beef stock (Vegetable Stock or Water for vegetarian); 1 1/2 lbs green cabbage; 4 garlic cloves; 3 medium potatoes; 2 medium onions; 2 medium tomatoes; 2 small radishes; 1 leek (bottom half only); 1 large carrot; 3 bay leaves; 2 tablespoons butter; 1 teaspoon black peppercorns; 1 teaspoon caraway seed; 2 tablespoons sour cream (or Smetana, per bowl); 1 teaspoon dill (per bowl); 1 teaspoon parsley (per bowl)

Servings: persons

8 cups beef stock (Vegetable Stock or Water for vegetarian)
1 1/2 lbs green cabbage
4 garlic cloves
3 medium potatoes
2 medium onions
2 medium tomatoes
2 small radishes
1 leek (bottom half only)
1 large carrot
3 bay leaves
2 tablespoons butter
1 teaspoon black peppercorns
1 teaspoon caraway seed
2 tablespoons sour cream (or Smetana, per bowl)
1 teaspoon dill (per bowl)
1 teaspoon parsley (per bowl)

1
["Core and shred the green cabbage.", "Peel and chop the garlic.", "Peel and chop the potatoes into large chunks.", "Peel and chop the onions.", "Wash and chop the tomatoes.", "Peel and dice the radishes.", "Wash and slice the leek into thin circles.", "Peel and grate the carrot.", "Melt the butter in a large pot or pan.", "Add garlic, onion, radish, leek and carrot. Saute on high heat approximately 5-10 minutes until vegetables have softened.", "Add beef stock (vegetable stock or water) and bring to a boil.", "Add green cabbage, potatoes, tomatoes, bay leaves, black peppercorns, and caraway seed.", "Reduce heat to low and cover. Simmer for approximately one hour or until all vegetables are done, stirring occasionally.", "Remove and discard bay leaves.", "Finely chop dill and/or parsley.", "Ladle into bowls.", "Add a dollop of sour cream (or smetana) on top and sprinkle with chopped dill and/or parsley.", "Ideally, refrigerate after cooling and wait 1-2 days to serve as shchi is usually allowed to ""cure"" for a short time. In my opinion, it tastes great fresh or re-heated. Can also be served cold.", "Pumpernickel or rye bread and butter make a great side.", "Refrigerate any leftovers."]

323

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 8 cups beef stock (Vegetable Stock or Water for vegetarian), 1 1/2 lbs green cabbage, 4 garlic cloves, 3 medium potatoes, and more.

Yes, Shchi - Russian Cabbage Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shchi - Russian Cabbage Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions