📝 About This Recipe
Shchi is the soul of Russian cuisine, a comforting staple that has graced tables for centuries. This version uses fresh cabbage to create a light yet deeply flavorful broth enriched with tender beef and aromatic root vegetables. It's a nourishing, vibrant soup that perfectly balances the natural sweetness of the vegetables with a rich, savory finish, embodying the warmth of a traditional Russian home.
🥗 Ingredients
The Broth and Meat
- 1.5 lbs Beef brisket or chuck (bone-in preferred for depth of flavor)
- 10 cups Water (filtered)
- 2 pieces Bay leaves
- 6-8 pieces Black peppercorns (whole)
- 1.5 teaspoons Sea salt (adjust to taste)
The Vegetables
- 1 lb Fresh green cabbage (thinly shredded)
- 3 medium Potatoes (peeled and cubed into 1/2 inch pieces)
- 1 large Carrot (grated)
- 1 medium Yellow onion (finely diced)
- 1 large Tomato (peeled and chopped, or 1 tbsp tomato paste)
- 2 tablespoons Sunflower oil (or unsalted butter)
Finishing and Garnish
- 1/4 cup Fresh dill (finely chopped)
- 2 tablespoons Fresh parsley (finely chopped)
- 2 cloves Garlic (minced)
- 1/2 cup Sour cream (Smetana) (for serving)
- 1/4 teaspoon Black pepper (freshly cracked)
👨🍳 Instructions
-
1
Place the beef in a large heavy-bottomed pot and cover with 10 cups of cold water. Bring to a boil over medium-high heat.
-
2
As the water reaches a boil, use a slotted spoon to carefully skim off any gray foam that rises to the surface to ensure a clear broth.
-
3
Add the bay leaves, peppercorns, and salt. Reduce the heat to low, cover partially, and simmer gently for about 1.5 hours or until the meat is fork-tender.
-
4
While the broth simmers, prepare your vegetables. Shred the cabbage, cube the potatoes, and grate the carrots.
-
5
Once the meat is tender, remove it from the pot. Discard the bone, cut the meat into bite-sized pieces, and set aside.
-
6
Add the cubed potatoes to the simmering broth and cook for about 10 minutes.
-
7
In a separate skillet, heat the sunflower oil over medium heat. Add the diced onions and sauté until translucent and soft, about 5 minutes.
-
8
Add the grated carrots to the skillet and continue to sauté for another 5-7 minutes until the carrots are softened and the oil turns a golden orange hue.
-
9
Stir in the chopped tomato (or tomato paste) to the skillet and cook for an additional 3 minutes, then remove from heat.
-
10
Add the shredded cabbage to the main soup pot with the potatoes. Cook for 10 minutes; the cabbage should be tender but still retain a very slight bite.
-
11
Transfer the sautéed onion and carrot mixture (the 'zazharka') into the soup pot. Return the chopped beef to the pot as well.
-
12
Simmer everything together for another 5-10 minutes. Taste and adjust seasoning with more salt or pepper if desired.
-
13
Stir in the minced garlic and half of the fresh dill and parsley. Turn off the heat immediately.
-
14
Cover the pot and let the soup 'ripen' for at least 15-20 minutes. This resting period is traditional and essential for the flavors to fully meld.
-
15
Ladle the hot soup into bowls. Serve with a generous dollop of sour cream and the remaining fresh herbs sprinkled on top.
💡 Chef's Tips
Always start your broth with cold water to extract the maximum flavor from the meat and bones. If your cabbage is very young and tender, add it toward the very end to prevent it from becoming mushy. For a traditional tang, you can add a teaspoon of lemon juice or apple cider vinegar at the end if the tomatoes aren't acidic enough. Shchi tastes even better the next day after the flavors have had time to develop in the refrigerator. To make this vegetarian, substitute the beef broth with a rich mushroom broth and add sautéed wild mushrooms.
🍽️ Serving Suggestions
Serve with thick slices of dark, crusty rye bread or Borodinsky bread. Provide extra cloves of raw garlic on the side to rub onto the crust of the bread. Pair with a side of savory Pirozhki (Russian hand pies) filled with meat or rice and egg. A small, chilled glass of high-quality vodka is a traditional accompaniment for a festive meal. Offer a side of fresh green onions or radishes for a crisp, peppery contrast.