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Adjust Servings:
3 tbsp unsalted butter
1 large chopped onion
1 large head Cabbage
1 peeled and coarsely grated carrot
1 stalk celery
1 bay leaf
Black Peppercorns
8 cups Vegetable Stock or water
2 large Russet potatoes
2 large tomatoes peeled, seeded, and chopped
to taste Salt & pepper
sour cream optional
chopped fresh dill optional
  • 55 min
  • Serves 6
  • Medium




This mouth-watering soup is probably one of the most ancient Russian dishes, with its history dating back to the 9th century. It is very easy to cook, and, back in the day, people would freeze it and cut it into pieces to boil as needed during extensive winter travel.

Shchi is a diluted cabbage soup based on meat or fish broth. Sometimes cabbage is swapped for sauerkraut or sorrel. Other ingredients include potatoes, mushrooms, onions, carrots, and spices. Top your shchi with sour cream, slice a piece of rye bread, and enjoy this hearty and slightly sour soup!


  1. Add the butter to a large saucepan or Dutch oven over medium heat. Add the onion and sauté until translucent.
  2. Add the shredded cabbage, grated carrot, and chopped celery. Sauté for about 3 minutes, stirring frequently.
  3. Add the bay leaf and black peppercorns. Pour in the water or vegetable stock and bring to a boil. Reduce the heat and simmer, covered, for 15 minutes.
  4. Add the potatoes to the soup and bring it back to the boil. Reduce the heat and simmer, covered, until the potatoes are tender, about 10 minutes.
  5. Add the chopped fresh tomatoes (or undrained canned tomatoes) and bring the soup back to the boil. Reduce the heat and simmer, uncovered, for 5 minutes. Season with salt and pepper to taste.
  6. Remove the bay leaf and peppercorns from the pot.
  7. Serve with fresh sour cream and fresh dill.

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