Shchi (Russian Cabbage and Beef Soup)
Russia's everyday cabbage soup: a clear beef broth with tender cabbage, potato and carrot, finished with dill and soured cream.
- Time2 hr 30
- LevelEasy
- Costabout £1.50 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 415kcal
- 25.9gcarbs
- 6.8gof which sugars
- 22.4gfat
- 10.2gsaturates
- 25.8gprotein
- 4.8gfibre
- 0.3gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the beef, water, onion halves, peppercorns and bay leaves in a large pot. Bring to the boil, skim off the foam, then simmer gently, half covered, for 1 hour 30 minutes.
90 min - 2
Lift out the beef and strain the broth. Discard the onion, bay and peppercorns. Pull the beef from the bone, shred it and keep it to one side.
- 3
Heat the oil in the clean pot. Cook the carrot and parsnip for 5 minutes, then stir in the tomato purée for 1 minute.
5 min - 4
Pour in the broth and add the potatoes. Simmer for 10 minutes. Add the cabbage and simmer for 15 minutes more.
25 min - 5
Return the beef to the pot and heat through for 5 minutes. Season with salt and black pepper.
- 6
Ladle into bowls and top each with soured cream and dill. Shchi is often better the next day.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
