Schchi (Russian Sauerkraut Soup)
Description
Schchi is a traditional Russian soup that balances the sharp acidity of sauerkraut with the deep, savory richness of beef short ribs. This comforting dish simmers for hours, allowing the connective tissues in the meat to break down into gelatin, creating a luscious, velvety broth. The cabbage becomes tender yet retains a slight bite, while hints of lemon and sugar round out the flavors, preventing the dish from becoming too heavy. It is the perfect meal for cold winter days, offering warmth and sustenance in every spoonful. Serve it hot with a dollop of sour cream and crusty bread for a truly satisfying experience that feels like a hug in a bowl.Ingredients
Directions
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Place the beef short ribs and 2 quarts of water in a large pot or Dutch oven.
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Bring the water to a boil over high heat, then reduce heat to maintain a simmer.
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Skim any foam or impurities that rise to the surface during the initial boiling.
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Add chopped onions, minced garlic, canned tomatoes, shredded cabbage, salt, and black pepper to the pot.
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Cover the pot loosely and simmer on low heat for 1.5 hours, allowing the meat to tenderize.
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Stir in lemon juice, sugar, and sauerkraut.
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Continue to simmer covered for another 1 hour until the meat is very tender and flavors have melded.
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Taste the soup and adjust seasoning with additional salt or pepper if needed.
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Remove the beef ribs from the soup and set aside.
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Ladle the hot soup into bowls and serve with a spoonful of sour cream on top.
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Serve the beef ribs separately alongside the soup, optionally with boiled potatoes.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 567.5kcal
- % Daily Value *
- Total Fat 34.0g53%
- Saturated Fat 13.6g68%
- Cholesterol 177.1mg60%
- Sodium 163.4mg7%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 59.0g118%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, use beef short ribs with good marbling to ensure the broth remains rich and flavorful.
If the soup is too acidic, add a little more sugar; if too sweet, add a splash more lemon juice or vinegar.
This soup tastes even better the next day as the flavors continue to develop. Store leftovers in an airtight container in the refrigerator for up to 3 days.
You can substitute beef chuck roast if short ribs are unavailable, though the texture of the meat will differ slightly.
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