Shchi (Russian cabbage soup)

Shchi is the main soup of Russian cuisine. This soup is many centuries old, and there are a lot of ways to prepare it. It is commonly prepared with beef or chicken stock with a lot of fresh cabbage. Potatoes and carrots are typically used as additive ingredients. The spices include bay leaf, dill and whole allspice. The soup is usually served with sour cream and eaten with bread. Shchi is a very rich dish. However, in the Russian mentality, this is the first dish for lunch which is followed by the second, main course.


  • Onion - 1 piece
  • big tomatoes - 2 pcs.
  • vegetable oil – 2 tbsp.
  • bay leaf - 1 piece
  • carrot – 2 pcs.
  • fresh cabbage - 0,5 kg
  • garlic – 1 clove
  • salt, fresh-ground black pepper – to taste
  • potato – 3 pcs.
  • a bone-in side of beef - 0,5 kg
  • dill - 2 sprigs
  • parsley - 3-4 sprigs

Preparation method (receipt)

Hew the brisket to large pieces, cut 1 onion in half and burn on an open fire. Put the brisket, 1 carrot and the burned onion in the pan, pour 2 liters of cold water and start heating. When the water boils, skim off the foam with a slotted spoon, reduce heat and cook for 30 minutes. Put a bay leaf for 10 minutes until done. Then remove the pan from fire, take out the meat, release it from bones and cut into cubes. Strain out the broth, pour into a clean pan and bring to the boil again. While broth is being cooked, prepare the vegetables: shred the cabbage, cut the potatoes into large cubes, cut the remaining carrots into sticks and finely chop the onions. Cut the tomatoes in half. Fry the onion under a medium heat until clear. Add the carrots and fry all together for another 3 minutes. Put the tomatoes in a frying pan, cook all together until the skin falls off the tomatoes; remove the skin and mash the tomatoes with a wooden spoon. Continue cooking for another 5 minutes, stirring. Remove from fire. Put cabbage and potatoes in the boiling broth. Cook until tender potatoes, 5-7 min. Add the fried vegetables, slacken the fire to a minimum. Continue cooking for 15 minutes. Mash garlic with 1 tbsp. salt and add to shchi for 5 minutes until done. Remove the ready-to-eat soup from fire, let it cool slightly. Season with salt and pepper to taste and sprinkle with finely chopped greens before serving.

onion tomatoes vegetable oil carrot cabbage potato side of beef