AI-generated image
Shchi
Svezhie shchi: Russian fresh cabbage soup with carrot, potato and dill, finished with smetana
Shchi is the oldest soup in Russian cooking, the one the proverb pairs with porridge: 'shchi da kasha, pishcha nasha' (shchi and kasha, that's our food). In villages from Vologda to Ryazan it was left to mellow in the warmth of the big masonry stove, and in summer and early autumn it is made with fresh young cabbage rather than the sour winter version. Unlike Ukrainian kapusniak there is no sauerkraut or millet here: just sweet cabbage, root vegetables, tomato, bay and dill, with a cold spoon of smetana stirred into each bowl. Chef's tip: shchi tastes better the next day, so make it a day ahead and reheat gently.
- Total time
- 55 min
- Difficulty
- easy
- Serves
- 6
Ingredients
For the soup
To serve
Method
0/6 doneStep 1: Heat 2 tbsp sunflower oil in a large pan over a medium heat. Cook 1 onion, 1 carrot and 1 parsley root or parsnip for 8 minutes, stirring, until soft and the carrot stains the oil orange.
8 minStep 2: Stir in 1 tbsp tomato paste and cook 1 minute, then add 2 ripe tomatoes and simmer for 3 minutes until thick and jammy.
4 minStep 3: Pour in 7 ½ cups vegetable stock, add 3 potatoes, 2 bay leaves and 4 allspice berries and bring to the boil. Simmer for 10 minutes.
10 minStep 4: Add 1 ⅛ lb white cabbage and simmer gently for 15 minutes more, until the cabbage is silky but still has a little bite and the potatoes are tender. Overcooked cabbage turns grey and smells sulphurous, a common mistake when shchi is boiled hard.
15 minStep 5: Stir in 2 cloves garlic, 1 ½ tsp salt and ½ tsp black pepper, turn off the heat, cover and leave for 15 minutes to rest, as the soup would have done in a Russian stove.
15 minStep 6: Ladle into bowls, add a spoon of 6 tbsp soured cream (smetana) and a handful of ½ oz fresh dill, and serve with 6 slices rye bread.
Nutrition per serving
- Calories
- 160 kcal
- Protein
- 4 g
- Carbs
- 20 g
- Fat
- 8 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does shchi take?
- About 55 minutes in total: 15 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of carrot?
- Parsnip or sweet potato, same weight.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Soto Banjar
Along the rivers of Banjarmasin in South Kalimantan, breakfast often means soto Banjar eaten at a wooden riverside warung, sometimes after a dawn trip to the floating market. Unlike the turmeric sotos of Java, this broth is pale and clear, perfumed with the sweet spices that traders brought up the river centuries ago: cinnamon, cloves, star anise, cardamom and nutmeg. Shredded chicken, glass noodles, carrot and a boiled egg go into the bowl with rice cakes, and lime and a little chilli sharpen it at the table. Chef's tip: toast the whole spices in the pan for a minute before the paste goes in; it brings out their sweetness without the dusty edge of ground spice.
Miso soup
Miso soup (味噌汁) is drunk every day in homes all over Japan, at breakfast as well as dinner, beside a bowl of rice. The base is dashi; this vegan version uses kombu and dried shiitake instead of bonito, which gives it a deep, rounded flavour. Silken tofu and wakame seaweed are the classic fillings. It takes ten minutes; just remember not to boil the miso. Chef's tip: add the miso at the very end and never let it boil. Boiling kills the miso's fresh, fermented aroma; Japanese cooks say the soup should only 'smile', with the surface barely trembling.
Carrot & coriander soup
A smooth, velvety carrot soup blended with potato for body and finished with butter-fried coriander and a splash of milk. It's mild and warming, so it suits the whole family. Serve it with crusty bread or croutons.