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Restorative Beef and Cabbage Soup

Restorative Beef and Cabbage Soup (Shchi)

5 from 5 votes
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Course: Main
Cuisine: Russian
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 8
Author: Julia Frey of Vikalinka


For the broth

  • 1 onion cut in half
  • 1 carrot cut in 3-4 pieces
  • 1 bay leaf
  • 3-4 whole peppercorns
  • a pinch of salt
  • 2 litres/8 cups water
  • 1 lb stewing beef

For the beef and cabbage soup

  • 2 medium potatoes peeled and cut into large chunks
  • 1/3 small savoy or white cabbage sliced/ approximately 2 cups
  • 2 carrots shredded
  • 1 onion chopped
  • 1 tbsp butter
  • 2 tbsp of each chopped parsley and dill
  • salt and pepper to taste
  • sour cream for serving


  • If using a pressure cooker, combine all the ingredients for the broth and cook for 30 minutes in manual mode. Increase the time to 1 1/2 hours if using a stove top method.
  • At the end of the cooking time remove the beef with a slotted spoon and set aside. Strain the broth through a fine sieve for a clear broth. Discard the vegetables and spices.
  • In a soup pot combine the broth, beef and potatoes and bring to a boil.
  • Meanwhile saute the shredded carrots and onions with butter over low heat until tender and the onions translucent, approximately for 10 minutes.
  • After the soup boils, add the cabbage and the sauteed carrots and onions, cook for 5 minutes longer and turn it off. (It's very important not to overcook the vegetables!)
  • Add chopped fresh parsley and dill and salt and pepper to taste.
  • Serve with a dollop of sour cream or creme fraiche.