Russian Sauerkraut Soup – Kislie Shchi

An old Russian saying goes: “Shchi da kasha — pishcha nasha” and it’s mean: “Shchi and kasha — our main foods”. Shchi is a cabbage soup in beef or poultry stock base with fresh or sour (sauerkraut) cabbage. Great with wild mushrooms or beans too. Some add potatoes, but it’s more modern version.

Russian Sauerkraut Soup – Kislie Shchi

For stock:

2 lb. beef brisket
1 onions, halved
1/2 carrot, halved
1 stalk celery, halved
1-2 bay leaves
3 quarts water
Salt and pepper

For soup:

3 tbsp. oil
1 onions, thinly sliced
1/2 carrot, grated (omit it, if you use Russian style sauerkraut: it’s already with carrot)
1/2 lb. sauerkraut, drained
Salt and pepper


Add beef brisket, onion, carrot, celery and bay leaves into a large pot. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer slowly for 2 or 3 hours. Discard any scum that floats to the surface.

Remove the brisket from the pot and set it aside to cool. Strain the stock through a fine sieve, discard vegetables. Cut the brisket into bite-sized chunks. Set the brisket and stock aside.

Clean the pot and return it to the stovetop. Heat the oil over medium. Add the onions and carrots  and sauté for 3 or 4 minutes. Rinse the sauerkraut with cold water, squeeze dry, add to onion and carrot mixture and sauté for 30 minutes until it’s soft.

Add the reserved brisket and stock back to the pot and bring to a boil. Reduce heat to medium-low, cover and simmer for about 30 minutes.

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3 Responses to “Russian Sauerkraut Soup – Kislie Shchi”

  1. […] Chinese meat-n-cabbage buns’ taste. And, of course, it remind me Russian cabbage soup –  shchi. I made meatballs with low fat ground turkey, so it good for heart too. Adapted from […]

  2. […] or buckwheat. It may be sweet or sour. Slice of chilled buckwheat krupenik served with Russian Sauerkraut Soup – Kislie Shchi, and millet krupenik is good for breakfast with a cup of milk. And this is great way to use […]

  3. […] Shchi – an old Russian dish. This is the another way to prepare it – by stewing sauerkraut for few hours, it adds rich taste and aroma. Long ago, cabbage was […]

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