Name: Classic Russian Sauerkraut Cabbage Soup
Prep time: 20 min
Cook time: 1 h 50 min
Total time: 2 h 10 min
Yield: 6 generous bowls
Cuisine: Russian
Ingredients: 1.5 lbs beef shank or bone-in chuck, rinsed; 9 cups cold water; 1 yellow onion, peeled and halved; 2 bay leaves; 6 whole black peppercorns; 1 tsp kosher salt; 2 lbs sauerkraut, drained and roughly chopped; 2 tbsp unsalted butter or beef tallow; 1 large yellow onion, finely diced; 2 medium carrots, peeled and thinly sliced; 2 tbsp tomato paste; 3 medium russet potatoes, peeled and cubed; 3 garlic cloves, minced; 2 tbsp fresh dill, finely chopped; Freshly ground black pepper, to taste; 3/4 cup sour cream; Extra fresh dill for garnish; Sliced dark rye bread

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A traditional Russian sour cabbage soup simmered with bone-in beef, sauerkraut, root vegetables, and herbs. It is hearty, tangy, and deeply savory, traditionally served with a dollop of smetana and dark rye bread.

Prep Time20 mins

Cook Time110 mins

Total Time130 mins

Servings6

Yield6 generous bowls

Nutrition Facts

Per serving (estimated)

385 kcalCalories
18 gFat
7 gSaturated Fat
26 gCarbs
6 gFiber
7 gSugar
30 gProtein
1180 mgSodium
920 mgPotassium
95 mgCalcium
4.2 mgIron
22 mgVitamin C
2850 mcgVitamin A

Ingredients

For the beef broth

1.5 lbs beef shank or bone-in chuck, rinsed
9 cups cold water
1 yellow onion, peeled and halved
2 bay leaves
6 whole black peppercorns
1 tsp kosher salt

For the soup

2 lbs sauerkraut, drained and roughly chopped
2 tbsp unsalted butter or beef tallow
1 large yellow onion, finely diced
2 medium carrots, peeled and thinly sliced
2 tbsp tomato paste
3 medium russet potatoes, peeled and cubed
3 garlic cloves, minced
2 tbsp fresh dill, finely chopped
Freshly ground black pepper, to taste

To serve

3/4 cup sour cream
Extra fresh dill for garnish
Sliced dark rye bread

Directions

Place beef shank and cold water in a large heavy pot. Bring to a boil over high heat, skimming any gray foam from the surface. Add the halved onion, bay leaves, peppercorns, and salt, then reduce heat to a gentle simmer. Cook uncovered for 90 minutes, until the meat is tender and the broth is golden.
Strain the broth into a clean pot and reserve the beef. When cool enough to handle, pull the meat off the bone and shred it into bite-sized pieces; discard the bone and cooked onion.
Melt the butter in a skillet over medium heat. Add the diced onion and carrots and sauté for 7-8 minutes until softened and lightly golden. Stir in the tomato paste and cook 2 more minutes to deepen its flavor.
Bring the strained broth back to a simmer and add the drained sauerkraut. Cook gently for 25 minutes so the cabbage softens and infuses the broth with its tang.
Add the cubed potatoes and the sautéed carrot-onion mixture to the pot. Simmer for 18-20 minutes, until the potatoes are fork-tender.
Return the shredded beef to the soup along with the minced garlic and fresh dill. Simmer 5 more minutes, then taste and adjust salt and pepper.
Let the soup rest off the heat for 10 minutes so the flavors meld. Ladle into warm bowls and top each with a generous spoonful of sour cream and a sprinkle of dill.
Serve immediately with thick slices of dark rye bread on the side.

Cook’s Notes

Rinse the sauerkraut briefly under cold water if you prefer a milder tang; leave it unwashed for the bold, traditional sour flavor.
Bone-in beef shank gives the richest, slightly gelatinous broth prized in classic shchi, but chuck works well too.
Add a few whole cloves or a small piece of horseradish root to the broth for the subtle warmth found in old Russian recipes.
Shchi is famously better the next day: refrigerate overnight and reheat gently, as the flavors deepen considerably.
For a more substantial meal, serve with boiled new potatoes or buckwheat porridge on the side, the way it is enjoyed across northern Russia.

DinnerSavoureux