Shchi
Submitted by cherokee
Shchi is a traditional Russian cabbage and sauerkraut soup with beef brisket, marrow bones, porcini mushrooms, and root vegetables. A deeply layered pot that tastes even better the next day.
YIELD
10 servingsPREP
20 minCOOK
3 hrsREADY
4 hrsShchi is the backbone of Russian cooking. A slow-simmered soup built on beef brisket and cracked marrow bones, layered with both fresh cabbage and tangy sauerkraut, and deepened with dried porcini mushrooms. This is a pot that rewards patience.
The stock simmers for two hours while the cabbage and sauerkraut braise separately in butter with tomato paste. Root vegetables get sauteed until golden. Everything comes together in one grand pot for a final 20-minute simmer.
Here’s the secret: shchi is always better the next day. Make it ahead, let it sit overnight in the fridge, and reheat slowly. The flavors meld into something truly extraordinary. Serve with a crown of fresh dill and a generous dollop of sour cream.
Chef Tips
- Soak the porcini for a full 2 hours so they rehydrate completely and chop them fine for even distribution
- Skim the foam from the stock diligently during the first 30 minutes for a clear, clean broth
- Cook the cabbage and sauerkraut mixture separately so the sour flavor stays balanced
- This soup feeds 10 and freezes beautifully, so make the full batch
Ingredients
Directions
Soak the porcini in 1 cup water for 2 hours.
Drain them, pat dry with paper towels, chop fine, and set aside.
Discard the liquid or save for another use.
To make the stock, in a large soup pot, bring the meat, bones, and water to a boil over high heat, periodically skimming off the foam as it rises to the top.
Add the remaining stock ingredients, and reduce the heat to low.
Simmer, covered, until the meat is tender; about two hours.
Meanwhile, melt half the butter in a deep skillet over medium heat> Add the cabbage and sauerkraut and sauté for 10 minutes, tossing and stirring regularly.
Add one cup hot stock (it doesn’t have to be fully cooked) and the tomato paste.
Cover and simmer over low heat for 35 to 40 minutes.
Melt the remaining butter in another large skillet and saut# the carrot, onions, celery, turnip, and mushrooms until soft and lightly browned; about 15 minutes.
When the stock is ready, strain it into a clean pot.
Reserve the meat and discard the other solids.
Add the sauerkraut and cabbage, the vegetable mixture, and tomatoes to the stock.
Season with salt and pepper, stir, and cook, covered, over medium-low heat for 20 minutes.
Cut the meat into bite-size pieces and add it to the soup, along with the minced garlic.
Simmer for another five minutes. Let stand for at least 15 minutes, and preferably a day and a night, before serving; refrigerate, covered, and reheat slowly if serving the next day.
Serve garnished with fresh dill and sour cream, if desired.
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