Shchi- Russian Cabbage Soup
A hearty and tangy Eastern European-inspired soup featuring sauerkraut, cabbage, potatoes, mushrooms, and chickpeas.
This comforting soup is a robust blend of tangy sauerkraut, earthy porcini mushrooms, and hearty vegetables like potatoes and cabbage. Chickpeas add protein and substance, making it a satisfying plant-based meal. The rich flavors come together with a light tang and umami depth from dried mushrooms.
Perfect for cool days or whenever you're craving something cozy and flavorful, this soup also pairs beautifully with sour cream and fresh herbs.
Ingredients
- 1.9 L chicken broth (or vegetable broth for vegan version)
- 475 ml water (adjust to desired thickness)
- 15 g butter or oil
- 1 large onion, chopped
- 1 carrot, grated
- 40 g dried porcini mushrooms
- 3 medium potatoes, peeled and chopped (about 450 g)
- 280 g sauerkraut
- 300 g fresh cabbage, finely chopped or shredded
- 1 can chickpeas, drained and rinsed
- salt and ground black pepper, to taste
- 15 g fresh dill, finely chopped (for garnish)
- 15 g green onions, finely chopped (for garnish)
- sour cream (for garnish, optional)
Instructions
- In a large pot or Dutch oven, heat the butter or oil over medium heat. Add the chopped onion and grated carrot. Season with salt and pepper to taste.
- Sauté for about 5 minutes, until vegetables are tender.
- Add the dried porcini mushrooms and broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15 minutes.
- Meanwhile, peel and chop the potatoes, shred the cabbage, and chop the herbs.
- Add the potatoes, sauerkraut, and cabbage to the soup. Add the water and adjust to desired consistency.
- Cover and simmer for about 30 minutes, until the potatoes and cabbage are tender.
- Stir in the chickpeas and simmer just until heated through.
- Serve hot, garnished with dill, green onions, and a dollop of sour cream if desired.
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