Breed gives depth
A good broth is more important in Shchi than many spices.
Russian Recipe
Shchi
Shchi is cooked from cabbage, root vegetables, potatoes and broth. Fresh white cabbage makes the soup mild, sauerkraut brings more acidity. Laurels, pepper, dill and mash ensure the typical conclusion.
Total time
1 hr 5 min
Calories
290 kcal
Servings
6 servings
Difficulty
Easy
Why this recipe works
Shchi with cabbage, potatoes and dill
Shchi is a simple but aromatic soup. The cabbage must be soft, but should not be completely boiled. If sauerkraut is used, the soup needs less additional acidity. sour cream and fresh dill are added directly when serving.
Lunch
One-Pot Recipes
Dinner
Meat
Recipe
Shchi
Shchi is a Russian cabbage soup with white cabbage or sauerkraut, potatoes, carrots, onions, broth, bay leaf and dill. It tastes particularly round with simmering and some rest time.
Ingredients
6 servings
Method
-
1
Cut vegetables
Prepare cabbage, potatoes, carrots and onion. Chop sauerkraut roughly if necessary.
-
2
Sweat base
Sweat onion and carrots in butter or oil. Tomato paste optionally briefly.
-
3
Boil soup
Add broth, potatoes, cabbage and bay leaf. Simmer for 35 to 45 minutes until the cabbage is soft.
-
4
Flavouring
Season with salt and pepper. A small splash of vinegar can help with fresh cabbage.
-
5
Serving
Serve with Schmand and Dill. Shchi often tastes better after a short rest period.
Kitchen know-how
Tips for Shchi
Adjust acid
With sauerkraut you need less vinegar. With fresh cabbage some acid can help.
Dill at the end
Fresh dill belongs on the plate, not long in the pot.
Variations
How to adapt this recipe
Sauerkraut makes Shchi stronger and acidier. Then use less extra acid.
Boiled beef or chicken can finally be added to the soup in pieces.
Nutrition per serving
290kcal
34.0 gCarbohydrates
13.0 gProtein
10.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Shchi
Shchi is a cabbage soup, while Borschtsch is characterized by red beet. Both are often served with brambles.
Yes, sauerkraut is a popular variant and makes the soup more acidic and stronger.
Often yes. Cabbage and broth combine better after rest time, Dill and Schmand come fresh.
beef broth makes the soup stronger, vegetable broth keeps it lighter and vegetarian.
Keep cooking