Schi Russian Cabbage Soup
Warm up with a bowl of comforting and hearty Schi, a traditional Russian cabbage soup that’s bursting with rustic flavor and wholesome ingredients. This timeless dish combines tender shredded cabbage, earthy potatoes, and aromatic sautéed vegetables in a rich broth that can be made with beef, pork, or kept vegetarian. Accented with bay leaves, garlic, and a touch of tomato paste for depth, Schi embraces simple yet satisfying flavors. It’s perfect for chilly days and serves as a nourishing meal for the whole family. Top it off with fresh dill, a dollop of sour cream, and pair it with a slice of rye bread for an authentic touch. Ready in just over an hour, this classic soup is an inviting taste of Russian cuisine.
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Recipe Information
Ingredients
- 500 grams Beef or pork with bones (optional for a meat-based broth)
- 2000 milliliters Water
- 400 grams Green cabbage, shredded
- 3 medium Potatoes, peeled and cubed
- 1 large Carrots, grated
- 1 medium Onion, finely chopped
- 2 tablespoons Tomato paste
- 2 cloves Garlic, minced
- 2 tablespoons Vegetable oil
- 2 Bay leaf
- 2 tablespoons Dill, chopped (fresh or dried)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, ground
- Sour cream (optional, for serving)
- Rye bread (optional, for serving)
Instructions
If using meat, place the beef or pork into a large pot, pour in the water, and bring it to a boil over medium heat. Skim off any foam that forms on the surface and reduce the heat to a simmer. Cook the meat for 45-60 minutes until tender, then remove it from the pot, shred it, and set it aside. Reserve the broth.
If making a vegetarian version, simply start by bringing the water or vegetable stock to a simmer in a large pot.
Add the shredded cabbage to the pot with the broth or water, and let it simmer for about 10 minutes.
Meanwhile, in a skillet, heat the vegetable oil over medium heat. Add the chopped onion and grated carrot, sautéing until soft and golden, about 5-7 minutes.
Stir the tomato paste into the skillet with the onions and carrots, and cook for another 1-2 minutes to allow the flavors to meld.
Transfer the sautéed vegetables into the pot with the cabbage. Add the cubed potatoes, minced garlic, bay leaves, salt, and pepper. Stir well.
Simmer the soup for another 25-30 minutes, or until the potatoes are fork-tender.
If using meat, return the shredded meat to the soup during the last 10 minutes of cooking.
Taste the soup and adjust the seasoning with more salt and pepper if necessary.
Once ready, remove the bay leaves and serve the soup hot in bowls. Garnish with fresh or dried dill on top.
Optionally, serve the schi with a dollop of sour cream and a slice of rye bread for an authentic Russian experience.
Nutrition Facts
Calories |
362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.2 g | 28% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 462 mg | 20% | |
| Total Carbohydrate | 24.1 g | 9% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 5.6 g | ||
| Protein | 18.5 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 109 mg | 8% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 788 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
