Shchi - Russian Beef and Cabbage Soup Recipe

Russian beef and cabbage soup (shchi) in a white bowl with sour cream and dill and a spoon next to it.

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Shchi - Russian Beef and Cabbage Soup Recipe

If you're looking for a hearty, comforting soup that will warm you from the inside out, this traditional Russian beef and cabbage soup, called Shchi, is exactly what you need. With a rich, homemade beef broth, tender vegetables, and the perfect balance of savory and slightly sweet flavors, this soup has been a staple in Russian homes for over a thousand years, including mine.

Prep Time15

Cook Time4

Total Time4 15

Course: Appetizer, Comfort Food, dinner, Soup

Cuisine: Eastern European, Russian, Slavic

Diet: Gluten Free, Halal, Kosher

Servings:

Calories: 215kcal

Author: Lyuba Brooke

Ingredients

Beef Broth:

2 Tbsp avocado or olive oil for searing
1 lb beef bones
1.2-2 lbs beef stew meat
1 yellow onion
2-3 carrots
6-8 garlic cloves
2 bay leaves
1 Tbsp whole peppercorns
1 Tbsp whole coriander
1 Tbsp coarse kosher salt optional
18 cups warmed water

Shchi - Cabbage Soup

2 tbsp avocado or olive oil for sauteeing
1 yellow onion quartered
2-3 carrots chopped
1 head of cabbage about 2 lbs.
2 Idaho baking potatoes about 1.5 lbs.
4-5 garlic cloves
3 Tbsp tomato paste
1 tsp white granulated sugar
coarse kosher salt to taste
1/2-1 tsp black pepper to taste
2 Tbsp minced fresh dill weed

US Customary - Metric

Instructions

To Make The Beef Broth:

Prep: For the vegetables, you can choose to take off the onion skin or leave some on. Onion skin will contribute to the deeper flavor and darker color of the beef broth. Make sure to wash the carrots and scrub them, but no need to peel. Peel the garlic cloves and smash it.
Preheat a large pot (about 6 quart soup pot should fit everything comfortably) over medium heat and add some oil.
Sear the beef bones on all sides, especially if there is some meat still attached, until deep golden brown. Then, sear the stew beef until golden brown. Take out and set aside.
Sear the onions and carrots until golden-brown on all the sides and add smashed garlic cloves. Let them sear for a few seconds, until fragrant.
Add the meat into the pot, add the seasoning and bay leaves, and pour in the water. Bring the broth to a low boil and turn the heat down all the way to lowest setting. Let the beef broth cook, uncovered, on low for 2-4 hours. (Note that the both should not simmer constantly while it's cooking, just occasional bubbles.)
Let the broth cool down and then double strain it into glass containers and refrigerate or use right away.
Pick through the meat and keep the meat for the soup, while discarding the bones, seasoning, bay leaves, and vegetables. (Don't try to save the veggies, they are all cooked out and mushy.)
Expert tip: I highly recommend double straining the beef broth because it can be grainy. So use a fine mesh strainer lined either with a cheese cloth or a vegetable mesh bag.

To Make Cabbage Soup:

Prep: Peel and slice the onion thinly. Peel and grate the carrots on a large box grater. Peel outer leaves of the cabbage and cut in quarters so it's easier to slice. Cut off the cabbage core and slice the cabbage thinly. Peel and chop the potatoes into cubes. Smash and mince the garlic. Beak up the cooked beef chunks into smaller pieces.
Preheat the same large soup pot over medium heat and add some oil. Sautee onions and carrots until golden and add garlic. Let the garlic sauté until just fragrant, 30-45 seconds.
Move the veggies to the sides of the pot and add cabbage. Let the cabbage sauté for a few minutes, until starts to golden on the bottom. Mix and then let it sauté some more, until golden.
Mix tomato paste into the vegetables until well mixes, this will help with the clumps.
Stir in potatoes, beef, beef broth and add the seasoning. Stir well, taste to make sure you have enough salt and pepper, and bring the soup to a gentle boil. Reduce the heat to medium-low and let it cook until potatoes are tender. It should take about 20 minutes.
When potatoes are cooked completely, stir in minced fresh dill well and take the soup off heat.
Serve with a dollop of sour cream and some more dill weed if you wish.

Nutrition