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Vegetarian, European

Shchi with cabbage and rye bread

Shchi is a Russian soup made with cabbage, potatoes and carrots, simmered in a vegetable broth brightened with tomato paste. For 4 people, it takes 55 minutes and is very easy to make, at a cost of €1.30 per serving. The key is adding the cabbage in two batches, so some of it stays slightly crisp, then finishing with sour cream and rye bread at the table.

Tonight, the everyday soup of Russia, shchi, a cabbage soup with potatoes and carrots, topped with a spoon of sour cream and dark rye bread.

Shchi with cabbage and rye bread
Total time
55 min
Difficulty
Very easy
Cost per person
€1.30
Calories per person
600 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Shchi is the everyday soup of Russia, the one that shows up on winter tables across the country. Cabbage is the star here, soft but not mushy thanks to the two stage cooking, while tomato paste gives the broth a gentle pink tint. Potatoes and carrots add body, and a handful of fresh dill stirred in at the end wakes everything up with its anise like freshness.

This is a weeknight soup for cold evenings, one that barely needs watching once it's simmering. Mon Chou suggests it for an easy family dinner, finished with a spoonful of sour cream melting into the bowl and a slice of rye bread for dipping. It also works well as a starter on a Sunday, ahead of a lighter main course.

The ingredients

4 people

Fruits and vegetables

  • White cabbage 600 g
  • Potatoes 400 g
  • Carrots 2
  • Onion 1
  • Dill 1 bunch

Pantry

  • Tomato pasteoften in the pantry 1 tbsp
  • Vegetable brothoften in the pantry 1.5 l
  • Bay leavesoften in the pantry 2
  • Sunflower oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Thick sour cream 8 tbsp

Bakery

  • Rye bread 6 slices

Allergens Gluten, Lactose

The step by step recipe

  1. Shred the cabbage, grate the carrots, dice the onion and cut the potatoes into cubes.

    Shred the cabbage finely, it cooks fast and is meant to be eaten by the spoonful.

  2. Cook the onion and carrots in the oil, add the tomato paste and let it cook for a minute. 8 min

    Cooking the tomato paste briefly takes away its sharpness.

  3. Pour in the hot broth, add half the cabbage, the potatoes and the bay leaves, then let it simmer gently. 20 min

    Skim the surface during the first few minutes to keep the soup clear.

  4. Add the rest of the cabbage and keep cooking until tender, then season with salt and pepper. 10 min

    Taste the cabbage, it should still have a little bite left.

  5. Off the heat, stir in the dill and let it rest, then serve with a spoon of sour cream and rye bread.

    A fifteen minute rest improves the soup, the flavors have time to come together.

Our tips to get it right

  • Skim the broth carefully during the first ten minutes of simmering, it keeps the soup clearer and more appetizing.
  • Cut the potatoes into even cubes so they all cook at the same rate without falling apart.
  • Chop the dill at the last moment, right before adding it, so it keeps all its aroma.

The variations

  • Swap the vegetable broth for chicken broth if you're not after a strictly vegetarian version.
  • For a sharper taste, stir in a spoon of vinegar or the juice of half a lemon at the end of cooking.
  • For kids, blend a small ladle of soup separately and stir it into their bowl before serving.

What to serve it with

  • Toasted rye bread
  • A spoonful of sour cream
  • A hot black tea

Storage

Shchi keeps for 3 days in the refrigerator in a sealed container, and the flavor actually improves the next day. It freezes well for up to 2 months, without the sour cream or bread, which you add when serving. Reheat it gently in a pot, stirring from time to time.

Questions about this dish

Can I use a different cabbage instead of white cabbage?

Yes, green cabbage or Savoy cabbage both work well and cook in the same time. Avoid red cabbage, it would turn the whole soup purple.

Can shchi be made ahead of time?

Yes, it's actually recommended, since it tastes even better reheated the next day. Make it the day before and keep the sour cream and bread separate until serving.

Why add the cabbage in two batches?

The first half melts completely and thickens the broth, while the second half keeps a bit of bite. That mix of textures is what gives this soup its character.

What can I use if I don't have dill?

Chopped flat leaf parsley works as a substitute, with a milder flavor but still a good soup. Skip basil, it's too far from the taste profile of this dish.

How long does it take to make a shchi, a Russian cabbage soup with potatoes and carrots, topped with sour cream and dark rye bread?

Count 55 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a shchi, a Russian cabbage soup with potatoes and carrots, topped with sour cream and dark rye bread?

About 600 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a shchi, a Russian cabbage soup with potatoes and carrots, topped with sour cream and dark rye bread cost?

About €1.30 per serving, or €5.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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