A light, wholesome Russian shchi — cabbage, carrot and potato simmered in a fragrant vegetable broth and finished with sour cream and fresh dill.
Shchi is one of Russia's oldest and most beloved soups — a humble, nourishing pot of cabbage and vegetables simmered into wholesome comfort. Light yet satisfying, it's finished the traditional way with a swirl of soured cream and plenty of fresh dill.
Prep 15 min
Cook 35 min
Total 50 min
Easy
- 3 tbs Unsalted Butter
- 1 large Onion
- 1 medium Cabbage
- 1 Carrots
- 1 Celery
- 1 Bay Leaf
- 8 cups Vegetable Stock
- 2 large Potatoes
- 2 large Tomatoes
- Garnish Sour Cream
- Garnish Dill
Tags:
SoupVideo
Preparation
- Melt the butter in a large Dutch oven or heavy pot over medium heat, then add the onion and sauté until translucent.
- Add the cabbage, carrot and celery and sauté, stirring frequently, until the vegetables begin to soften, about 3 minutes.
- Add the bay leaf and vegetable stock and bring to the boil over high heat, then reduce to low and simmer, covered, until the vegetables are crisp-tender, about 15 minutes.
- Add the potatoes, bring back to the boil, then reduce the heat and simmer, covered, until the potatoes are tender, about 10 minutes.
- Add the tomatoes and bring back to the boil, then reduce the heat and simmer, uncovered, for 5 minutes. Season to taste with salt and pepper.
- Remove and discard the bay leaf.
- Serve topped with sour cream and fresh dill.
Tips from the ZestyPlate Kitchen
- Sauté the onion and aromatics first to build a sweet, savoury base.
- Don't overcook the cabbage — just tender keeps the soup fresh and the colour bright.
- Add the potatoes and tomatoes in stages so each cooks to the right texture.
- The soured cream and dill aren't optional — they're what make shchi taste like shchi.
Frequently Asked Questions
Both are traditional — fresh cabbage gives a lighter soup, while sauerkraut makes a tangier 'sour shchi'.
Yes — many versions add beef or pork; brown the meat and simmer it in the broth before adding the vegetables.
Very — shchi is famous for tasting even better the next day after the flavours meld.
