RussiaSauerkraut Shchi
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.
What you'll need
Ingredients
- 1 kgSee recipes with beef on the bone
beef on the bone (brisket or ribs)
i - 600-700 gSee recipes with sauerkraut
sauerkraut
i - 4-5 piecesSee recipes with potatoes
potatoes
i - 1 pieceSee recipes with large carrot
large carrot
i - 1 pieceSee recipes with large onion
large onion
i - 2 tbspSee recipes with tomato paste
tomato paste
i - 3-4 clovesSee recipes with garlic
garlic
i - 3 tbspSee recipes with vegetable oil
vegetable oil
i - 2 piecesSee recipes with bay leaves
bay leaves
i - 5-7 piecesSee recipes with black peppercorns
black peppercorns
i - See recipes with salt to taste
salt to taste
i - See recipes with fresh dill and parsley
fresh dill and parsley
i - See recipes with thick sour cream for serving
thick sour cream for serving
i
How to make it
Instructions
- 1
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.
- 2
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.
- 3
Finely chop onion, grate carrot. Sauté onion until translucent, add carrot and cook another 5-7 minutes.
- 4
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.
- 5
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.
- 6
Serve with thick sour cream and fresh herbs.
Frequently Asked Questions
How does sauerkraut shchi differ from fresh cabbage shchi?
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.
How do I reduce excess sourness in sauerkraut?
If the sauerkraut is very sour, rinse it briefly under cold water before adding. A pinch of sugar or extra carrots also helps balance the acidity. Don't rinse too thoroughly — some of that sourness is essential to the soup's character.
What are overnight shchi and why are they better?
Overnight shchi ('sutochnye shchi') are made the day before and left to rest overnight — traditionally in a cooling oven. During that time collagen from the meat turns to gelatin, the sauerkraut releases its full aroma, and all the flavors fuse together. Reheated the next day, they are a dish in their own right.
Can I make shchi without meat?
Yes — meatless 'postnye shchi' are a classic of Orthodox fasting. Replace meat with dried or fresh porcini mushrooms and use vegetable oil. Mushroom broth paired with sauerkraut creates a rich, satisfying flavor without any meat.
Why does my shchi taste bland?
The most common reasons are too little sauerkraut or a weak broth. Use bone broth, not water. Braise the sauerkraut separately with onion and carrot before adding — it unlocks the flavor. And don't rush: proper shchi needs at least 1.5 hours on the stove.
Ukraine
Hungary
France
Mexico
Join the conversation
Comments
Loading comments…