Quick Weeknights · Russian
Shchi
A traditional cabbage soup that showcases the simple, honest flavors of Russian home cooking.
Why This Works
The foundation of this traditional Shchi relies on the Maillard reaction from searing the beef and the concentration of tomato paste, which builds a robust, savory base. Simmering shredded cabbage and potatoes directly in the rich beef broth allows the vegetables to absorb the liquid's flavor, resulting in a balanced, hearty soup that exemplifies the complexity of Russian peasant cooking.
The Upgrade
Use a mix of fresh and fermented sauerkraut for a more authentic, tangy flavor profile.
Chef's Secret
Michelin TechniqueLetting the soup sit for 10 minutes off the heat allows the flavors to marry before serving.
Ingredients
Total time including resting: 45 min
Directions
Heat olive oil in a heavy pot over medium-high heat and brown the beef until deeply seared.
5 minAdd the onion and carrots to the pot, sautéing until the vegetables are softened and aromatic.
5 minStir in the tomato paste, cooking for 2 minutes to toast the paste and develop its natural savory depth.
2 minPour in the beef broth and add bay leaves, bringing the liquid to a rolling boil.
3 minAdd the cabbage and potatoes, then reduce the heat to a gentle simmer until all vegetables are tender.
30 minRemove from heat, discard bay leaves, stir in fresh dill, and serve in bowls topped with a dollop of sour cream.
Wine Pairing
Grüner Veltliner
White Wine
The BottleLoimer Loiser Berg Grüner Veltliner
The savory, white-pepper characteristics of this wine are the perfect match for cabbage. Its high acidity cuts through the earthy broth to provide a clean, lifted finish.
Nutrition per Serving
320
calories
18g
protein
25g
carbs
12g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Rye Bread with Butter
Serve slices of dark, dense rye bread with salted butter to soak up the savory cabbage broth.
Ingredients
Directions
Slice the rye bread into uniform 1/2-inch thick pieces.
Place the softened butter in a small, chilled ramekin.
Arrange the bread slices on a preheated serving platter.
Serve immediately with the butter alongside to ensure the crumb remains structural yet receptive to the broth of the Shchi.
Side Dish
Pickled Beets
Earthiness and acidity from jarred pickled beets complement the mellow flavors of the soup.
Ingredients
Directions
Pat the pickled beets dry with paper towels to ensure a clean presentation.
Toast the caraway seeds in a dry pan over medium heat for 60 seconds until fragrant.
Toss the beets with olive oil and toasted caraway seeds in a mixing bowl.
Gently fold in the shaved red onions to maintain their structure.
Season with flaky sea salt and cracked black pepper to calibrate the acidity.
Garnish with fresh dill immediately before serving alongside the shchi.
Member Reviews
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My new go-to. Even my picky kids cleaned their plates.