Russian Cabbage Soup (Shchi)
Russian Cabbage Soup, also called Shchi, with savory beef ribs, hearty potatoes and fresh cabbage (or sauerkraut) is the perfect flavor balance of sweet, sour and salty flavors! Topped with yogurt and fresh dill it's a satisfying one pot dinner.
Servings: 8 servings
Calories: 239kcal
Ingredients
- 2 lbs beef ribs or soup bones
- 12 cups cold water
- 3 bay leaves
- 5 peppercorns
- 1 large onion finely chopped
- 2 large carrots shredded
- 1.5 lbs 5 cups shredded cabbage
- 1 lb 4 large potatoes, diced
- 1 tbsp oil for frying
- 1 tbsp tomato paste low sodium
- 2 tsp salt
- 1/4 tsp ground black pepper
- 3 tbsp white or apple cider vinegar
- 3 tbsp fresh dill finely chopped
- Sour cream or yogurt for serving (optional)
Instructions
- In a large pot (I use 6 quart Dutch oven), add beef, water, bay leaves and bring to a boil.
- In the meanwhile, begin to wash, peel and cut vegetables.
- Once broth is boiling, start skimming the foam with mesh strainer until clear. Reduce heat to low, add peppercorns, cover and simmer for 30 minutes.
- In the meanwhile, preheat large skillet on medium heat and swirl 1 tbsp of oil to coat. Add onion and saute for 3 minutes, stirring occasionally.
- Add carrots and saute for 5 minutes, stirring occasionally. Add tomato paste, stir until combined and turn off heat.
- Transfer sauteed veggies to a pot along with cabbage, potatoes, tomato paste, salt and pepper. Cover, bring to a boil and cook on low heat for 15 minutes.
- Turn off heat, remove beef bones on a cutting board and let cool for 5 minutes.
- Discard bay leaves and peppercorns. Add vinegar, dill and stir.
- Remove meat from bones, chop (I usually use fork and a knife) and return to the pot (along with bones, if you wish). Adjust any seasonings to taste, if necessary.
- Serve hot with a dollop of yogurt or sour cream, if you wish. More dill in bowls is great too.
Video
Notes
- Store: Covered in refrigerator up to 5 days. Reheat by simmering on low in small pot only amount you are planning to consume.
- Freeze: In an airtight glass container for up to 3 months. Thaw on a counter overnight and reheat.
- Vegan: You can make vegan cabbage soup by omitting meat and using mushroom stock.
- Sauerkraut: To do so, I recommend to rinse and drain at least some to reduce sodium content. Also skip salt and vinegar for now, adjust at the end. Add sauerkraut to broth after you skimmed the foam. You can also season soup with some of sauerkraut juice at the end.
- Instant Pot: Reduce water to 8 cups or even less not to go over 2/3 full mark. Also use less salt to taste. Add all ingredients to the pot and cook on High Pressure for 10 minutes, then wait 15 minutes before releasing remaining pressure (prevents splatters). You do not have to saute veggies as they come out more flavorful in a pressure cooker, but if you wish you can do so right in Instant Pot first. It is definitely convenient to walk away and don't have to skim foam and add ingredients in stages.
- Slow cooker: Saute veggies, then add all ingredients to large slow cooker and cook for 4 hours on High or 8 hours on Low.
Nutrition
Calories: 239kcal | Carbohydrates: 18g | Protein: 18g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 49mg | Sodium: 681mg | Fiber: 4g | Sugar: 5g