Shchi

For centuries, shchi remained one of the main dishes of the Russian table. It is made from fresh or sauerkraut, on meat, mushroom, or vegetable broth. As early as the beginning of the 19th century, numerous variants existed, including fish shchi and lean shchi with grains. Long simmering in the oven softened the cabbage and made the taste richer. Shchi made from sauerkraut is especially notable for its expressive sourness.

Shchi is one of the oldest and most iconic Russian soups, a cabbage‑based dish that has fed peasants and tsars for over a thousand years since cabbage came to Russia from Byzantium. It became a national symbol of simple, filling fare, engraved in the saying «shchi da kasha — pishcha nasha» (shchi and porridge are our food), and is still the everyday comfort soup at the heart of Russian home cooking. Shchi was often made from fermented cabbage (known as sauerkraut in western world). Pickling and fermentation were among the most important culinary traditions in old Rus’. In a land of short summers and long snowy winters, these methods made it possible to preserve essential vitamins for the cold season. Shchi made with sauerkraut was usually left to stand for at least a day, so that its flavors could deepen and fully come together; such soup was known as sutotchnye shchi, or «day-old» shchi. Russians also came to value this robust, richly developed soup as an excellent remedy for a hangover.

When it comes to shchi—whether made with fresh, grey, or sauerkraut—the most important elements are a rich broth, cabbage that isn’t overcooked, and a balance of acidity.

represented by

Evgeny Kuznetsov

cooking
time min

difficulty
level

key
ingredients 11

Ingredients

cabbage (white, shredded)

500 g

potatoes (medium, cubed)

300 g

carrot (grated or julienned)

100 g

opnion (finely chopped)

100 g

tomato paste

20 g

vegetable oil

20 g

meat (optional; beef or pork, cubed)

400 g

water or broth

2 l

bay leaf

2 pcs

allspice berries

5 pcs

black peppercorns

8 pcs

salt

to taste

sour cream

to serve

Recipe

If using meat, boil it in water until half‑cooked, then skim foam. Add potatoes and cook 5–7 minutes.

Sauté onion and carrot in oil until soft; add tomato paste and cook 1–2 minutes more.
Add sautéed vegetables and shredded cabbage to the pot; stir, then simmer until soft.

Season with bay leaf, allspice, pepper, and salt; cook 15–20 minutes. Remove bay leaf, let soup cool slightly.

Hot with a spoon of sour cream on top. Russian soups are often served with bread – dark rye borodinsky with coriander seeds, for example.

Hint

You may use fermented cabbages (sauerkraut) instead of fresh. It should be drained, not too salty and simmered separately before adding to broth. This version is called Sour shchi. It reaches its potential in 24 hours in a cool place. It’s also famous for its magical effect on a hangover day.

where
to try

SAVOY

Moscow

Opened in 1913, Savoy is one of Moscow’s oldest luxury restaurants, famous for its Art Nouveau interiors and historic atmosphere. The menu combines Russian classics with European fine dining.

Moskovskoe Nebo (Moscow Sky)

Moscow

A restaurant inside a historic VDNKh pavilion. Soviet cuisine in a contemporary reading. The interior: white halls, pale blue textile draped from the ceiling, socialist realist frescoes on the walls. Pike cutlets, Olivier salad with beef pastrami. Familiar names, unexpected contents — that is exactly how this place works.

Matryoshka

Moscow

Matryoshka offers traditional Russian cuisine inspired by recipes from the late 19th and early 20th centuries. Set on the banks of the Moskva River, it combines elegant interiors with authentic flavors.