Name: Shchi (Russian cabbage soup)
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: Russian
Ingredients: 8 cups chicken broth; 2 cups water (adjust for desired thickness); 1 tbsp butter or oil; 1 large onion, chopped; 1 carrot, grated; 1/2 cup dried porcini mushrooms; 3 medium potatoes, peeled and chopped; 2 cups sauerkraut; 1 cup fresh cabbage, finely chopped or shredded; 1 cup cooked chicken, shredded or chopped; Salt and ground black pepper, to taste; 1 tbsp fresh dill, finely chopped; 1 tbsp green onions, finely chopped; Sour cream, for serving

Why You’ll Love This Recipe

Shchi is wholesome, flavorful, and deeply satisfying without being heavy. The combination of sauerkraut and fresh cabbage creates a unique tangy-sweet balance, while the mushrooms add an earthy depth. It’s a flexible recipe that can be adapted to what you have on hand, and it tastes even better the next day as the flavors meld. Shchi (Russian cabbage soup)

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

8 cups chicken broth
2 cups water (more or less, depending on desired thickness)
1 tablespoon butter or oil
1 large onion, chopped
1 carrot, grated
½ cup dry porcini mushrooms
3 medium potatoes, peeled and chopped
2 cups sauerkraut
1 cup fresh cabbage, finely chopped or shredded
1 cup cooked chicken, cut or shredded into bite-sized pieces
Salt and ground black pepper, to taste
1 tablespoon fresh dill, finely chopped
1 tablespoon green onions, finely chopped
Sour cream, for serving

Directions

If not using prepared chicken broth, make broth by simmering chicken pieces with peppercorns and bay leaves for 35–45 minutes. Strain and set meat aside, shredded or chopped.
In a large pot, heat butter or oil over medium heat. Add onion and carrot, season with salt and pepper, and sauté for 5 minutes until tender.
Rehydrate dried mushrooms in boiling water until soft, then rinse well. Add mushrooms to the pot along with the strained mushroom soaking liquid and chicken broth. Bring to a boil, season if needed, then reduce to a simmer, cover, and cook for 30 minutes.
Peel and chop potatoes, shred cabbage, and prepare fresh herbs.
Add potatoes, sauerkraut, and fresh cabbage to the pot. Adjust water for desired consistency. Simmer, covered, for 30–45 minutes until vegetables are tender.
Stir in cooked chicken just before serving, allowing it to heat through.
Serve hot, garnished with dill, green onions, and a generous spoonful of sour cream.

Servings and timing

Servings: 8
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes

Variations

Make it vegetarian by using vegetable broth and omitting the chicken.
Use beef broth and beef pieces for a heartier flavor.
Replace dried mushrooms with fresh mushrooms if preferred.
Add a bay leaf or two while simmering for extra depth.
Stir in a small amount of tomato paste for a slightly richer and sweeter broth.

Storage/Reheating

Store cooled Shchi in an airtight container in the refrigerator for up to 4 days. The flavors improve as it sits. To reheat, warm gently on the stove over low heat until hot. It can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

What is the origin of Shchi?

Shchi is a traditional Russian soup dating back to the 9th century, originally made with cabbage and other local ingredients.

Can I make Shchi without sauerkraut?

Yes, but the tangy flavor from sauerkraut is a signature element; you can substitute with more fresh cabbage and a splash of vinegar.

What type of mushrooms are best?

Dried porcini mushrooms add a deep, earthy flavor, but fresh mushrooms can also be used.

Is Shchi always made with chicken?

No, it can be made with beef, pork, or vegetarian-style using vegetable broth.

Can I use pre-cooked chicken?

Yes, leftover rotisserie chicken works perfectly in this recipe.

How do I make the soup thicker?

Use less broth or simmer uncovered to let more liquid evaporate.

What should I serve with Shchi?

Traditionally, it’s served with rye bread and sour cream.

Does the soup taste better the next day?

Yes, the flavors develop and meld, making it even more delicious.

Can I make it spicy?

You can add a pinch of chili flakes or hot paprika, though traditional Shchi is mild.

Is Shchi healthy?

Yes, it’s nutrient-rich from the vegetables, mushrooms, and lean protein.

Conclusion

Shchi is a classic Russian soup that delivers comfort, nutrition, and rich flavor in every spoonful. Whether you enjoy it freshly made or reheated the next day, its blend of tangy cabbage, tender chicken, and earthy mushrooms makes it a timeless cold-weather favorite.