Shchi (Cabbage Soup)

This traditional Shchi is a deeply comforting Russian cabbage soup that relies on a rich, homemade bone broth for its soulful flavor. The combination of tender beef brisket, marrow bones, and dried porcini mushrooms creates a robust, umami-packed base. Fresh and sauerkraut cabbage provide a perfect balance of sweetness and tang, while root vegetables add earthy depth. The soup improves with age, making it an excellent candidate for meal prep. Serve it hot with a dollop of sour cream and fresh dill for a classic, warming meal that feels like home. It is perfect for cold evenings or when you need a hearty, nourishing dinner that feeds a crowd.

Cooking Method: Boiling, Stewing

Cuisine: German

Courses: Soups

Difficulty: Advanced

Servings: 1

Calories: 599.4

Dietary: Vegan

Description

This traditional Shchi is a deeply comforting Russian cabbage soup that relies on a rich, homemade bone broth for its soulful flavor. The combination of tender beef brisket, marrow bones, and dried porcini mushrooms creates a robust, umami-packed base. Fresh and sauerkraut cabbage provide a perfect balance of sweetness and tang, while root vegetables add earthy depth. The soup improves with age, making it an excellent candidate for meal prep. Serve it hot with a dollop of sour cream and fresh dill for a classic, warming meal that feels like home. It is perfect for cold evenings or when you need a hearty, nourishing dinner that feeds a crowd.

Directions

1
Soak the dried porcini mushrooms in 1 cup of water for 2 hours.
2
Drain the mushrooms, pat them dry with paper towels, chop finely, and set aside.
3
In a large soup pot, combine the brisket, marrow bones, and 10 cups of water.
4
Bring the pot to a boil over high heat, periodically skimming off the foam as it rises to the top.
5
Add the onion, parsnip, and half the butter to the pot, then reduce the heat to low.
6
Simmer, covered, until the meat is tender, about 2 hours.
7
Meanwhile, melt half the butter in a deep skillet over medium heat.
8
Add the shredded cabbage and sauerkraut and sauté for 10 minutes, tossing and stirring regularly.
9
Add one cup of hot stock from the pot and the tomato paste to the skillet.
10
Cover the skillet and simmer over low heat for 35 to 40 minutes.
11
Melt the remaining butter in another large skillet and sauté the julienned carrot, chopped celery, diced turnip, and chopped mushrooms until soft and lightly browned, about 15 minutes.
12
When the stock is ready, strain it into a clean pot, reserving the meat and discarding the other solids.
13
Cut the reserved brisket into bite-size pieces.
14
Add the cabbage mixture, vegetable mixture, and plum tomatoes to the strained stock.
15
Season with salt and pepper, stir, and cook, covered, over medium-low heat for 20 minutes.
16
Add the cut meat and minced garlic to the soup.
17
Simmer for another 5 minutes.
18
Let the soup stand for at least 15 minutes before serving.
19
Serve garnished with fresh dill and a dollop of sour cream.

Nutrition Facts

Servings 1 cups

Amount Per Serving
Calories 599.4kcal

% Daily Value *
Total Fat 34.1g53%
Saturated Fat 13.6g68%
Cholesterol 174.8mg59%
Sodium 157.9mg7%
Total Carbohydrate 3.2g2%
Dietary Fiber 1.1g5%
Sugars 1.5g
Protein 66.2g133%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/shchi-cabbage-soup/