Russia · Soups · Gluten-free

Sauerkraut Shchi

Name: Sauerkraut Shchi
Prep time: 72 min
Cook time: 168 min
Total time: 240 min
Yield: 8 servings
Cuisine: Russian
Ingredients: 1 kg beef on the bone; 600-700 g sauerkraut; 4-5 pieces potatoes; 1 piece large carrot; 1 piece large onion; 2 tbsp tomato paste; 3-4 cloves garlic; 3 tbsp vegetable oil; 2 pieces bay leaves; 5-7 pieces black peppercorns; salt to taste; fresh dill and parsley; thick sour cream for serving

The soul of Russian cuisine — a rich, dark soup made from braised sauerkraut and beef on the bone, slow-cooked for hours. Gets better overnight, develops incredible depth of flavor. The only soup that improves with freezing.

240 min 350 kcal 8 serves Advanced🌾Gluten-free🇷🇺Russia★★★★★4.8· 6 reviews

Ingredients

ServingsMetric

1 kgbeef on the bone
600 gsauerkraut
4 piecespotatoes
1 piecelarge carrot
1 piecelarge onion
2 tbsptomato paste
3 clovesgarlic
3 tbspvegetable oil
2 piecesbay leaves
5 piecesblack peppercorns
salt to taste
fresh dill and parsley
thick sour cream for serving

Note from Sergei

Sergei Martynov

“Sauerkraut shchi is one of Russia's oldest and most beloved soups, and there's an old kitchen proverb that says shchi tastes best on the second day — and it's absolutely true. The long, slow simmering allows the sour cabbage to mellow and release its complex, tangy depth into the broth, while the meat falls apart into tender shreds. I always use a fatty cut of beef or pork — the rendered fat carries flavor throughout the soup in a way that lean meat simply cannot. The sauerkraut should be rinsed only lightly; too much washing strips away the fermented tang that is the whole point of this soup.”

Cook the shchi one day ahead, refrigerate overnight, then reheat slowly the next day — the overnight rest allows the sauerkraut to fully infuse the broth, and the flavor improvement is dramatic.

Method

Wash beef, cover with cold water, bring to a boil. Skim foam, reduce to minimum heat. Add peppercorns and cook covered for 2-2.5 hours until the meat is very tender.
If sauerkraut is too sour, rinse lightly and squeeze, reserving the brine. In a deep pan, heat oil and sauté cabbage 5-7 minutes. Add tomato paste, pour in 1-2 ladles of broth, cover and braise on low heat for 1-1.5 hours until soft and fragrant.
Finely chop onion, grate carrot. Sauté onion until translucent, add carrot and cook another 5-7 minutes.
Strain broth and return to pot. Dice potatoes and cook 10 minutes. Add braised cabbage and sautéed vegetables. Remove meat from bones, slice and return to soup. Add bay leaf, cook another 10-15 minutes.
Season with salt and pepper. Add a little sauerkraut brine if needed. Turn off heat, stir in minced garlic and herbs, cover. Let rest at least 1 hour — ideally refrigerate overnight for even better flavor.
Serve with thick sour cream and fresh herbs.

FAQ

Sauerkraut gives the soup a distinctive tang and depth of flavor impossible to achieve with fresh cabbage. The lactic acid also makes it more nutritious. Overnight shchi — the legendary 'sutochnye shchi' — is always made with sauerkraut: left to rest overnight, the flavors meld into something extraordinary.

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Comments (1)

Sergei Martynov✍ Author
29d ago
Season this sauerkraut shchi in stages, not all at once. I add salt three times: when the beef on the bone goes in, halfway through cooking, and a final adjustment right before serving. Each addition builds on the last.