Russian Cabbage Soup (Shchi)

Name: Russian Cabbage Soup (Shchi)
Prep time: 20 min
Cook time: 40 min
Yield: 4
Cuisine: Central/Eastern Europe
Ingredients: 3 tablespoons unsalted butter; 1 large yellow onion, coarsely chopped; 1 medium head cabbage, about 1.13 kg / 2.5 lbs, shredded; 1 large carrot, peeled and coarsely chopped; 1 stalk celery, coarsely chopped; 1 bay leaf; 1.9 l / 8 cups vegetable stock; 2 large russet potatoes, peeled and coarsely chopped; 2 large tomatoes, peeled, seeded, and chopped; Salt, to taste; Freshly ground black pepper, to taste; Sour cream, for garnish; Fresh dill, for garnish

Shchi, Shchi S Kapustoy, Russian Cabbage Stew

Russia

Recipe Snapshot

The essentials, at a glance

This is a traditional Russian cabbage soup known for its hearty and comforting nature. It features a balanced blend of savory vegetables and a slight tang from tomatoes. The dish is typically served with a dollop of sour cream and fresh herbs.

Central/Eastern Europe Side Dish Snack

Low-Calorie

Difficulty

Easy

Servings

Prep Time

20 minutes

Make Time

40 minutes

Calories

180 / serving

Diet

Vegetarian

Protein 6.0g

Fat 9.0g

Carbs 22.0g

Above values do not change with any serving size changes you make below

May not be suitable if you suffer with:

Lactose Intolerance

Cook Along

Build & Bake

Follow each phase with a cleaner flow from ingredient prep to final plating.

Track cooking progress forRussian Cabbage Soup (Shchi)

STEP 1

Melt butter in a large Dutch oven over medium heat and sauté chopped onion until translucent.

Instructions

Main

Melt butter in a large Dutch oven over medium heat and sauté chopped onion until translucent.

Add shredded cabbage, grated carrot, and chopped celery; sauté for 3 minutes until softened.

Stir in bay leaf and vegetable stock, bring to a boil, then simmer covered for 15 minutes.

Add chopped potatoes, bring back to a boil, then simmer covered for 10 minutes until tender.

Add chopped tomatoes, bring to a boil, and simmer uncovered for 5 minutes.

Season with salt and pepper, remove the bay leaf, and serve topped with sour cream and fresh dill.

Other considerations for this recipe

Storage and Reheating

Refrigerate in an airtight container for up to 4 days or freeze for up to 6 months. Reheat on a stovetop to 165 F or microwave with a dampened paper towel.

Vegan Option

Replace butter with vegetable oil or vegan butter, and use vegan sour cream or Greek yogurt for garnish.

Flavor Variations

Sauté 1/2 cup of chopped red bell pepper with the onion, or add extra tomato paste for a richer flavor.

Nutritional Benefits

Rich in vitamins from cabbage and carrots.

Provides antioxidants from tomatoes.

Low calorie and hydrating.

Nutritional information is provided as a general guide only. Values may vary and should not replace professional medical or dietary advice.

Recipe Credit

thespruceeats.comTraditional russian cabbage soup shchi recipe 1135534

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Russian Cabbage Soup (Shchi)

Melt butter in a large Dutch oven over medium heat and sauté chopped onion until translucent.

Ingredients

3 tbsp unsalted butter
1 large yellow onion, coarsely chopped
1 medium head cabbage, about 1.13 kg / 2.5 lbs, shredded
1 large carrot, peeled and coarsely chopped
1 stalk celery, coarsely chopped
1 bay leaf
1.9 l / 8 cups vegetable stock
2 large russet potatoes, peeled and coarsely chopped
2 large tomatoes, peeled, seeded, and chopped
Salt, to taste
Freshly ground black pepper, to taste
Sour cream, for garnish
Fresh dill, for garnish

From the Blog All Contributions

Hearty Russian Shchi Comfort

Yum User

24 Apr 2026

Shchi has been a cornerstone of Russian home cooking for centuries, evolving from a simple peasant staple into a beloved dish enjoyed by all social classes. It is the ultimate example of how a few humble garden vegetables can be transformed into a meal that provides essential warmth during a harsh winter.

The secret to this soup is the slow layering of textures. Sautéing the cabbage, carrots, and celery in butter creates a rich base before the potatoes and tomatoes add body and a subtle acidity. I love how the sweetness of the cooked cabbage balances perfectly with the tang of the tomatoes.