Shchi

Shchi is a comforting Russian cabbage soup with a light, savory broth, tender potatoes, sweet carrot and onion, and a gentle tomato tang. Finished with cool sour cream and fragrant dill, it is simple, warming, and deeply homestyle.

Nutrition · per serving

201kcal

4.7gProtein

24.8gCarbs

10.1gFat

5.5gFiber

2 servings

Ingredients

12 items

Broth and vegetables

green cabbage, finely shredded300 g

potatoes, peeled and diced 1.5 cm250 g

carrot, grated or finely diced80 g

onion, finely diced100 g

tomato, finely diced150 g

water900 ml

bay leaves2

neutral oil15 ml

fine salt7 g

black pepper1 g

To finish and serve

sour cream60 g

fresh dill, chopped10 g

Tips

•For a slightly richer flexitarian version, you can replace 300 ml of the water with light chicken stock without changing the method much.
•If you prefer a sharper, more traditional sour note, add 1-2 teaspoons of sauerkraut brine or lemon juice at the end.
•Shchi tastes even better after standing for a few hours; leftovers keep well refrigerated for up to 3 days.

Steps

1
Prepare the vegetables: finely shred the cabbage, dice the potatoes, grate or finely dice the carrot, finely dice the onion, dice the tomato, and chop the dill. Keeping the cabbage fairly thin helps it soften within the time limit.
300 g green cabbage, finely shredded250 g potatoes, peeled and diced 1.5 cm80 g carrot, grated or finely diced100 g onion, finely diced150 g tomato, finely diced10 g fresh dill, chopped
2
Heat a medium soup pot over medium heat. Add the neutral oil and onion, and cook for 3 minutes until softened but not browned. Stir in the carrot and cook for 2 minutes more; gentle sweating builds sweetness without making the soup taste fried.
15 ml neutral oil100 g onion, finely diced80 g carrot, grated or finely diced
3
Add the diced tomato and cook for 3 minutes, stirring, until it breaks down slightly and becomes saucy. This gives the broth a light acidity and color.
150 g tomato, finely diced
4
Add the water, bay leaves, salt, black pepper, potatoes, and cabbage. Bring to a boil over high heat, then reduce to a steady simmer. Cook uncovered for 20 minutes, stirring once or twice, until the potatoes are tender and the cabbage is soft but not mushy.
900 ml water2 bay leaves7 g fine salt1 g black pepper250 g potatoes, peeled and diced 1.5 cm300 g green cabbage, finely shredded
5
Taste and adjust seasoning if needed. Remove the bay leaves, then let the soup rest off the heat for 5 minutes so the flavors settle and the broth slightly rounds out.
2 bay leaves
6
Ladle the hot shchi into bowls. Top each portion with sour cream and chopped dill, serving immediately. Stir the sour cream in at the table for the classic creamy finish.
60 g sour cream10 g fresh dill, chopped

Origin & History

Shchi is one of the oldest and most iconic soups in Russian cooking, prepared in many forms from simple peasant versions to richer meat-based variations. Cabbage has long been its defining ingredient, and the soup is valued for being economical, hearty, and adaptable to the seasons.

russian soup cabbage flexitarian beginner stovetop comfort-food

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Steps

Prepare the vegetables: finely shred the cabbage, dice the potatoes, grate or finely dice the carrot, finely dice the onion, dice the tomato, and chop the dill. Keeping the cabbage fairly thin helps it soften within the time limit.

300 g green cabbage, finely shredded250 g potatoes, peeled and diced 1.5 cm80 g carrot, grated or finely diced100 g onion, finely diced150 g tomato, finely diced10 g fresh dill, chopped

Heat a medium soup pot over medium heat. Add the neutral oil and onion, and cook for 3 minutes until softened but not browned. Stir in the carrot and cook for 2 minutes more; gentle sweating builds sweetness without making the soup taste fried.

15 ml neutral oil100 g onion, finely diced80 g carrot, grated or finely diced

Add the diced tomato and cook for 3 minutes, stirring, until it breaks down slightly and becomes saucy. This gives the broth a light acidity and color.

150 g tomato, finely diced

Add the water, bay leaves, salt, black pepper, potatoes, and cabbage. Bring to a boil over high heat, then reduce to a steady simmer. Cook uncovered for 20 minutes, stirring once or twice, until the potatoes are tender and the cabbage is soft but not mushy.

900 ml water2 bay leaves7 g fine salt1 g black pepper250 g potatoes, peeled and diced 1.5 cm300 g green cabbage, finely shredded

Taste and adjust seasoning if needed. Remove the bay leaves, then let the soup rest off the heat for 5 minutes so the flavors settle and the broth slightly rounds out.

2 bay leaves

Ladle the hot shchi into bowls. Top each portion with sour cream and chopped dill, serving immediately. Stir the sour cream in at the table for the classic creamy finish.

60 g sour cream10 g fresh dill, chopped