Shchi

Name: Shchi
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6 servings
Cuisine: Russian
Ingredients: 1.5 lbs beef chuck roast, cubed; 8 cups water; 1 head green cabbage, shredded; 2 russet potatoes, diced; 1 yellow onion, chopped; 2 carrot, grated; 2 tbsp unsalted butter; 2 bay leaves; 1 tsp black peppercorns; 2 tsp salt

A traditional cabbage soup with beef chuck, root vegetables, and herbs boiled in a clear broth.

110 minMediumServes 6280 cal/serving

RussianSoupStovetopStandardLow CarbGluten-FreeNut-FreeEgg-FreeSoy-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-FreeCorn-Free

Ingredients

1.5 lbs beef chuck roast, cubed
8 cups water
1 head green cabbage, shredded
2 russet potatoes, diced
1 yellow onion, chopped
2 carrot, grated
2 tbsp unsalted butter
2 bay leaves
1 tsp black peppercorns
2 tsp salt

Instructions

1

In a large pot, combine 1.5 lbs cubed beef chuck roast and 8 cups water over medium-high heat.
2

Bring to a simmer, skim off foam, cover, and cook for 60 minutes until meat reaches 160F.
3

Heat 2 tbsp unsalted butter in a skillet and saute 1 chopped yellow onion and 2 grated carrot for 7 minutes until softened.
4

Add 2 diced russet potatoes, 1 head shredded green cabbage, sauteed vegetables, 2 bay leaves, 1 tsp black peppercorns, and 2 tsp salt to the pot.
5

Simmer uncovered for 20 minutes until cabbage is tender and beef internal temperature reaches 195F.

Questions

Can I make Shchi dairy-free?

Yes. The dairy in this entry is 2 tbsp unsalted butter. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

How long does Shchi keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Shchi?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Buckwheat Kasha with Mushrooms side
Birch Grove Salad salad
Pressure Cooker Korean Soy Braised Potatoes side

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