Cabbage Soup (Shchi)
If you are looking for a reliable vegetarian recipe, this Cabbage Soup (Shchi) is one to keep: 11 ingredients, 7 simple steps, ready in roughly under an hour. Low and slow is the secret — the longer simmer lets tbs unsalted butter soften and the flavours deepen. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.
- Level Medium
Ingredients
- 3 Tbs Unsalted Butter
- 1 large Chopped Onion
- 1 medium Cabbage
- 1 Carrots
- 1 Celery
- 1 Bay Leaf
- 8 cup Vegetable Stock
- 2 large Potatoes
- 2 large Tomatoes
- Garnish Sour Cream
- Garnish Dill
Method
- Add the butter to a large Dutch oven or other heavy-duty pot over medium heat. When the butter has melted, add the onion and sauté until translucent.
- Add the cabbage, carrot, and celery. Sauté until the vegetables begin to soften, stirring frequently, about 3 minutes.
- Add the bay leaf and vegetable stock and bring to a boil over high heat. Reduce the heat to low and simmer, covered, until the vegetables are crisp-tender, about 15 minutes.
- Add the potatoes and bring it back to a boil over high heat. Reduce the heat to low and simmer, covered, until the potatoes are tender, about 10 minutes.
- Add the tomatoes (or undrained canned tomatoes) and bring the soup back to a boil over high heat. Reduce the heat to low and simmer, uncovered, for 5 minutes. Season to taste with salt and pepper.
- emove and discard the bay leaf from the pot.
- Serve topped with fresh sour cream and fresh dill.
Tips for the best Cabbage Soup (Shchi)
- Read the whole method before you start and measure out the 11 ingredients first — it keeps the pace relaxed once the heat is on.
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- Preheat the oven fully before anything goes in — a cold start changes the texture.
Variations
- Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.
- Individual portions: divide into ramekins or a muffin tin and reduce the baking time by about a third.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
Serving ideas
Pairs well with a simple salad and a glass of something cold.
Storage
Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. Freezes well for up to 3 months.
Frequently asked questions
Can I make Cabbage Soup (Shchi) ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Is this Cabbage Soup (Shchi) recipe medium to make?
It is rated medium: 11 ingredients and 7 steps. Follow the order and the tips above and it is very forgiving.
What can I substitute for tbs unsalted butter?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Recipe data via TheMealDB — source
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