(No Ratings Yet)
Loading...A hearty, slow-simmered Russian classic combining tender beef, sweet cabbage, and tangy sauerkraut with potatoes and fresh dill. This iconic soup gets even better the next day as the flavors deepen and meld together.
Prep Time20 mins
Cook Time90 mins
Total Time110 mins
Servings6
Yield6 generous bowls
Nutrition Facts
Per serving (estimated)
- 390 kcalCalories
- 22 gFat
- 8 gSaturated Fat
- 18 gCarbs
- 5 gFiber
- 6 gSugar
- 28 gProtein
- 780 mgSodium
- 920 mgPotassium
- 100 mgCalcium
- 4.5 mgIron
- 45 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the beef broth
- 1.5 lbs beef chuck, bone-in if possible, cut into large chunks
- 3 quarts cold water
- 1 small yellow onion, peeled and halved
- 2 bay leaves
- 1 tsp whole black peppercorns
For the soup base
- 1 large yellow onion, finely diced
- 2 medium carrots, peeled and diced
- 2 tbsp tomato paste
- 1 tbsp sunflower oil or vegetable oil
- 1 small head green cabbage (about 1.5 lbs), cored and shredded
- 1 cup drained sauerkraut, roughly chopped
- 3 medium Yukon gold potatoes, peeled and cubed
- 1 tsp caraway seeds (optional, traditional)
For finishing and serving
- 4 garlic cloves, finely minced
- 3 tbsp fresh dill, chopped plus extra for garnish
- 2 tbsp fresh flat-leaf parsley, chopped
- 1.5 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- Sour cream, for serving
- Dark rye bread, for serving
Directions
- Place the beef in a large heavy stockpot, cover with cold water, and bring to a gentle boil over high heat. Skim off any gray foam that rises to the surface during the first 5 minutes, then reduce heat to low, add the halved onion, bay leaves, and peppercorns, and simmer uncovered for 1 hour 30 minutes until the beef is fork-tender.
- Carefully lift the beef out of the pot and strain the broth through a fine-mesh sieve into a large bowl, discarding the solids. Once the beef is cool enough to handle, shred it into bite-size pieces and set aside.
- Heat the oil in a clean pot over medium heat. Add the diced onion and carrot and cook, stirring occasionally, for 6 to 8 minutes until softened and lightly golden. Stir in the tomato paste and cook for 2 minutes until darkened and fragrant.
- Pour the strained broth back into the pot and bring to a simmer. Add the potatoes and cook for 10 minutes until just starting to soften, then stir in the shredded cabbage, sauerkraut, and caraway seeds if using. Simmer for 18 to 20 minutes until the cabbage is silky and the potatoes are fully tender.
- Stir in the minced garlic, chopped dill, and parsley. Return the shredded beef to the pot and season with the salt and pepper. Simmer for 3 to 5 more minutes, then remove from heat, cover, and let the soup rest for at least 10 minutes to let the flavors settle.
- Taste and adjust salt before serving. Ladle into warm bowls and top each with a generous spoonful of sour cream and a sprinkle of fresh dill. Serve with thick slices of dark rye bread on the side.
Cook’s Notes
- For a vegetarian version, skip the beef and use a mushroom and onion stock simmered with dried porcini for deep umami flavor.
- Adjust the sauerkraut to taste: use 3/4 cup for a milder tang or up to 1.5 cups for a pronounced sour finish reminiscent of classic kvass-fermented shchi.
- Shchi tastes even better the next day; store in the refrigerator for up to 4 days and reheat gently to preserve the fresh herb flavor.
- If you can find smoked pork belly or kielbasa, add 4 ounces diced with the cabbage for an extra layer of richness that is common in northern Russian versions.
- Always serve with a generous dollop of good-quality sour cream (smetana) and toasted rye bread to soak up the flavorful broth.
