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Shchi

Name: Shchi
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Ingredients: 470 grams Beef; 1½ Liters Water; 500 grams White Cabbage; 400 grams Potatoes; 1 Carrot; 7 Garlic cloves; 20 grams Celery; 1 tsp Black Pepper; 1 tbsp Apple Cider Vinegar; 3 tbsp Butter; 40 grams Dill; 1 Beef Stock Cube; 3 Bay leaves

ByAva
Published OnFeb 14, 2026
Updated OnJun 24, 2026

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In Russia, Shchi is not merely a culinary recipe; it is deeply rooted in a tradition that spans over a millennium. The term ‘Shchi’ translates to sustenance and is pronounced as sh-chee. This dish represents a relentless combination of flavors that epitomize the resilience, tenacity, and strength inherent to Russian culture.

Historically, during the 9th and 10th centuries, Byzantine traders introduced cabbage to Russia, facilitating the creation of this notable cabbage soup. Prior to its introduction, the Slavic population primarily sustained themselves on a diet consisting of radishes, turnips, peas, and available meat.

The addition of cabbage to Russian culture marked a significant evolution in the dietary practices of the Russian people. Cabbage proved to be exceptional due to its capacity for preservation through fermentation, known in Russian as kvashenaya kapusta or sour cabbage.

Ingredients

White Cabbage, Potato, Carrot, Garlic Cloves, Onion, Beef Sirloin, Celery, Beef Stock Cube, Dill, Bay Leaf, Apple Cider Vinegar, Black Pepper Powder, Butter, and Water.

White cabbage is ideal for this soup due to its unique flavor. You can prepare the broth from scratch using beef on the bone or choose a vegetarian version. Common meats include beef brisket, shank, or short ribs, while sirloin can create a lighter broth. Onions, carrots, and potatoes add nutrition, and a splash of apple cider vinegar brings tartness. Fresh dill enhances the flavor and presentation, and the broth is seasoned with salt and black pepper for balance.

Instruction

Peel and slice the onions and garlic cloves. Rinse and cut the celery stalk into small half-inch cubes. Wash and peel the carrot. Remove the top layer of the cabbage and discard it. Thereafter, cut the cabbage in half, then into four quarters, and slice the cabbage.

Add butter and cooking oil to a pot. Add the onions and sauté for 5 to 7 minutes, then add the celery and garlic. Sauté for 3 to 4 minutes. Add the cabbage and carrot, and sauté for 8 minutes. During this time, the vegetables will soften slightly.

Add the bay leaves, black pepper, apple cider vinegar, beef stock cube, and salt. Add water and add the potatoes. Slice the beef into cubes and add it to the pot. Simmer on medium-low heat for 90 minutes. Wash fresh dill and reserve until the last five minutes of cooking.

Add the dill to the cabbage soup in the last 5 minutes. Taste the sShchi is a hearty soup made with cabbage and vegetables, often enjoyed with buttered bread and topped with sour cream and fresh dill. Traditionally, it was cooked in a clay oven called a ‘Pech,’ allowing the flavors to develop gradually throughout the day, resulting in a deep, caramelized flavor and a mellow tartness.

Expert tips

You can replace apple cider vinegar with white vinegar or dill pickle brine. Caramelizing the onions and garlic enhances the flavor. Sautéing the cabbage is essential for a richer Shchi. In a pressure cooker, cook for about 45 minutes, but sauté the onions and cabbage first on the sauté setting. For deeper flavors, keep the soup on warm for several hours before serving. Alternatively, sauté in an oven-safe pot and bake the Shchi at medium-low for 2 hours, then let it rest in the oven (heat off) for another hour.

What can you Serve with Shchi?

Shchi is typically topped with sour cream and enjoyed with dark rye or buttered white bread. Pirozhki, small pastries filled with potatoes and meat, make a great side. Add pickles to balance the flavors, and hard-boiled eggs for protein, especially in vegetarian versions.

How to Store Shchi?

Once the soup has cooled, store it in an airtight container in the fridge for 3 to 5 days. Reheat on the stove-top or in the microwave. You can freeze this soup for up to 3 months.