Shchi (Traditional Russian Sauerkraut Soup – Щи)

Learn how to make Sour Shchi (or кислые щи), a traditional Russian cabbage soup. This classic recipe combines rich, slowly simmered broth, tangy sauerkraut, and tender vegetables for a comforting soup full of depth and authentic old-world flavor.

My kitchen is no stranger to soups like ukha (Russian fisherman’s soup), okroshka (Russian cold soup), and of course, borscht. But this Russian cabbage soup with sauerkraut (a.k.a. sour shchi) is one of my favorites.

Unlike many Western soups, shchi isn’t heavily seasoned or thickened. Instead, it relies on slow simmering and simple ingredients to build depth and character, a hallmark of traditional Russian cooking.

What is Shchi?

Shchi (pronounced “shchee”) or щи in Russian is one of Russia’s oldest and most beloved comfort foods. Traditionally made with slowly simmered cabbage, broth, and a few aromatics, it has been a staple in Russian kitchens for centuries.

There are two main types: “summer shchi,” made with fresh cabbage, and “sour shchi,” made with fermented cabbage (sauerkraut), which is what this recipe is. I love this version because the sauerkraut adds a signature tang that balances the rich broth, giving it a bright, bold flavor and unique acidity that fresh cabbage alone can’t replicate.

This hearty Russian cabbage soup with sauerkraut can be made with beef, pork, or chicken, or even as a vegetarian dish (postnye shchi or постные щи), and served hot with sour cream, fresh herbs, and hearty rye bread.

In this easy-to-follow recipe, I’ll show you how to make a truly authentic bowl, and it’s easier than you might think!

Shchi Ingredients

Here is everything you’ll need to make Russian shchi:

For the broth

A good pot of Russian shchi soup always begins with a clean, deeply flavorful broth using these ingredients:

• Beef or pork – I typically use a bone-in beef cut, such as shank, short ribs, or brisket, but bone-in pork shoulder or pork ribs are equally authentic. Boneless cuts will work in a pinch, but I highly recommend sticking with bone-in, as the bones add richness, body, and natural gelatin to the broth.
• Water – Beginning with cold, fresh water allows the flavors to extract slowly and evenly as the temperature rises, resulting in a more balanced broth.
• Aromatics – Onion, carrot, bay leaf, and black peppercorns infuse the broth with gentle complexity as it simmers. Since these are all used purely for flavor and will be discarded later, there’s no need to chop the vegetables meticulously or crush the whole spices.
• Salt – Since sauerkraut varies widely in saltiness, I salt the broth lightly at the beginning, then adjust later after adding the sauerkraut to avoid over-salting.

For the soup

Once the broth is ready, the following ingredients create the mouthwatering balance of sour, savory, and tender that defines this soup:

• Sauerkraut – A plain, naturally fermented homemade sauerkraut with a pleasantly tangy flavor is ideal, but jarred store-bought varieties can also work well if the ingredients are simple.
• Cooking fat – Russian cuisine favors clarified butter, beef tallow, or pork fat for sautéing, but mild olive oil or avocado oil is totally fine here, if preferred.
• Onions – For natural sweetness, yellow onions are the all-around best choice, but you can substitute white or even sweet onions in a pinch.
• Carrots – Grated carrots melt beautifully into the soup, adding subtle sweetness.
• Potatoes – Peeled and cubed potatoes make this a satisfying, stick-to-your-bones kind of dish. You can use any potato, but know that waxy varieties, like Yukon gold, yellow, or white, will hold their shape better than Russets, which tend to break down a bit more.

How to Make Shchi with Sauerkraut

The soul of this soup lies not just in its ingredients, but in the care you put into each step. Follow these instructions, and you’ll have a comforting Russian cabbage soup that tastes truly authentic:

Step 1: Make the broth.

Start by placing the beef or pork in a large soup pot and cover with cold water. Add the salt, onion, carrot, bay leaf, and black peppercorns, and bring to a gentle boil. Skim off any foam that rises, then reduce the heat to low.

Partially cover and simmer until the meat is very tender (about 1½ hours for beef or 1 hour for pork). Remove the meat and set it aside. Discard the onion, carrot, bay leaf, and peppercorns. For a silky, clear broth, strain it if you like.

Step 2: Simmer the sauerkraut.

If your sauerkraut is particularly sour, give it a light rinse, then squeeze out any excess liquid, and chop it roughly. Then, place it in a saucepan with 1½ cups of water and bring to a gentle simmer. Reduce the heat, cover, and cook for 40 minutes.

Step 3: Sauté the onions & carrots.

Heat the cooking fat in a soup pot or Dutch oven over low heat, then add the onions and cook for 3 to 5 minutes, stirring occasionally, until soft and translucent. Add the carrots and cook for another 2 to 3 minutes, just until slightly softened. Remove from the heat and set aside.

Step 4: Assemble the soup.

When the meat is cool enough to handle, remove it from the bones and cut it into bite-sized pieces. Add the potatoes, meat, and broth to the onion–carrot mixture, and bring to a gentle boil, then reduce the heat, cover, and simmer until the potatoes are just tender (15 to 20 minutes).

Stir in the simmered sauerkraut, taste, and adjust the salt as needed, then let it simmer gently for another 15 minutes. Turn off the heat and let the soup stand, covered, for 20 to 30 minutes before serving.

Variations

One of the best things about making soup from scratch is the ability to adapt it to the season, what you have on hand, and your dietary needs, and this classic shchi recipe is no exception:

• Chicken shchi – If you prefer not to use beef or pork, consider making the broth with bone-in chicken thighs or drumsticks. Once tender, shred the meat from the bone before returning it to the soup.
• Vegetarian shchi – Replace the meat broth with a light vegetable broth, use olive or avocado oil to soften the vegetables, and bulk it up with extra onions, carrots, potatoes, and additional root veggies like parsnips or turnips, and maybe a small handful of dried porcini or other wild mushrooms.
• Fresh cabbage shchi – Instead of sauerkraut, add thinly sliced fresh green cabbage directly to the broth and simmer until tender. This version is milder, slightly sweet, and popular in the warmer months.

Storing

Storing: Shchi tastes even better the next day! To store, let it cool completely, then refrigerate it in an airtight container for 3 to 4 days. When you’re ready, reheat it gently on the stove, and enjoy a bowl that’s even better than the first.

Freezing: Let the soup cool completely, then freeze in airtight containers for up to 3 months. For best results, thaw overnight in the refrigerator before reheating on the stove.

FAQs

More Soup Recipes

Love this easy sour shchi recipe? Try these hearty and delicious soups next:

• Instant Pot Mushroom Barley Soup
• Canned Black Bean Soup
• Ground Turkey Soup
• Georgian Chicken Soup (Chikhirtma)