Shchi is a delicious cabbage soup of Russian origin. This version is made with simple ingredients like chicken, potatoes, carrots, and cabbage. It’s a filling and simple soup that’s perfect for warming you up.
Shchi has many variations. It can be made with cabbage or with sauerkraut, and you can use meat of your choice or make a vegetarian version with mushrooms, which is also very tasty!
This soup is a little more complex than our simple cabbage potato soup, but definitely worth the effort. If you’re a fan of sauerkraut in soup, you might also like this Kapustnyak recipe!
Ingredients
Here are the shchi ingredients you’ll need to make this recipe:
- Chicken legs – Alternatively you can also use bone-in, skin-on chicken drumsticks and/or chicken thighs.
- Potatoes – We recommend waxy or all-purpose potatoes, such as yellow potatoes, since they hold their shape well during cooking. Don’t use russet potatoes for this recipe.
- Cabbage – Regular green/white cabbage cut into strips. Alternatively, you can use sauerkraut if you prefer.
- Carrot – Adds extra flavor, texture and a hint of sweetness to the soup.
- Onion – Also adds extra flavor to the soup.
- Garlic cloves – Use fresh garlic cloves without blemishes for the best taste.
- Olive oil – For frying the onion, carrots, and garlic. Alternatively, you can also use canola oil, vegetable oil or avocado oil.
- Bay leaves – Adds extra flavor to the broth. You can add fewer or more bay leaves but don’t omit them completely.
- Salt – Enhances the overall flavor of the soup. Adjust the amount to taste.
- Black pepper – To add extra flavor.
- Water – To make the broth.
Recipe Tips and Substitutions
- You can also make shchi with beef, turkey, and pork – or without meat, for example, with mushrooms.
- Instead of making your own broth, you can also use good quality store-bought broth (but you’ll still have to cook the meat in the broth if you’re adding meat and don’t have meat that is already cooked).
- You can make this soup with sauerkraut instead of fresh cabbage. It is then referred to as “sour shchi”. If you like, you can also add a mix of fresh cabbage and sauerkraut.
- For a slightly different flavor, you can add some tomato paste or crushed tomatoes to the soup.
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How to Make Shchi – Step by Step Instructions
First, make the broth and cook the chicken. For this, place the chicken legs in a large saucepan or pot, add the bay leaves, and pour in enough water to cover the chicken.
Simmer for about 30-40 minutes, or until the chicken is cooked.
Then discard the bay leaves and remove the chicken from the bones. Discard the bones and skin. You can strain the broth if needed.
While the broth is cooking, heat the oil in a frying pan over medium heat. Add the chopped onions and carrots and sauté for about 5 minutes, stirring regularly.
Reduce the heat to low and add the chopped garlic. Fry everything together for another 2 minutes, then remove from heat and set aside.
When the broth is done, add the fried vegetables, cabbage, potatoes, chicken, salt, and pepper to the pot with the broth.
Cook the soup for 20-25 minutes, or until the potatoes are soft. Taste and add more salt and/or pepper if needed.
When the Shchi is done, turn off the heat and let it sit covered for 15 minutes.
Serve the soup with fresh herbs, such as chopped parsley, and sour cream. Enjoy!
Storage Tips
Allow leftover soup to cool and then store it in a sealed container in the fridge for up to 3 to 4 days. The potatoes may start to break down over time so we recommend eating it sooner rather than later.
You can easily reheat the soup in the microwave or on the stove.
Related Recipes
If you enjoyed this recipe, you may also want to try some of these Russian and Ukrainian soups:
- Ukha (Fish Soup)
- Borscht (Classic Beet Soup)
- Rassolnik (Russian Pickle Soup)
- Kapustnyak (Sauerkraut Soup)
- Solyanka (Smoked Meat Soup)
Ingredients
- 2 chicken legs
- water, to make the chicken broth
- 3 bay leaves
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 1 carrot, chopped
- 2 cloves garlic, chopped
- 2 cups white/green cabbage, chopped
- 2 large potatoes, cut into cubes
- 2/3 teaspoon salt, or to taste
- 1/2 teaspoon pepper
- fresh herbs and sour cream, for serving
Instructions
- Place the chicken legs in a large saucepan or pot, add the bay leaves, and pour in enough water to cover the chicken. Simmer for about 30-40 minutes, or until the chicken is cooked. Then discard the bay leaves and remove the chicken from the bones. Discard the bones and skin. You can strain the broth if needed.2 chicken legs, water, 3 bay leaves
- While the broth is cooking, heat the oil in a frying pan over medium heat. Add the chopped onions and carrots and sauté for about 5 minutes, stirring regularly. Reduce the heat to low and add the chopped garlic. Fry everything together for another 2 minutes, then remove from heat and set aside.1 tablespoon olive oil, 1 yellow onion, 1 carrot, 2 cloves garlic
- When the broth is done, add the fried vegetables, cabbage, potatoes, chicken, salt, and pepper to the broth.2 large potatoes, 2 cups white/green cabbage, 2/3 teaspoon salt, 1/2 teaspoon pepper
- Cook the soup for 20-25 minutes, or until the potatoes are soft. Taste and add more salt and/or pepper if needed.fresh herbs and sour cream
- When the shchi is done, turn off the heat and let it sit covered for 15 minutes. Then serve with fresh herbs, such as chopped parsley, and sour cream.
Notes
- You can also use a good quality storebought chicken broth if you prefer (you’ll still have to cook the meat in the broth if you’re using raw chicken. If you have leftover cooked chicken, you can use that).
- You can also make shchi with beef, turkey, and pork – or without meat, for example, with mushrooms.
- Sometimes sauerkraut is used instead of fresh cabbage. It is then referred to as “sour shchi”. If you like, you can also add a mix of both.
- For a slightly different flavor, you can add some tomato paste or crushed tomatoes to the soup.
Nutrition
This nutritional information has been estimated by an online nutrition calculator. It should be seen as a rough calculation and not a replacement for professional dietary advice.
