Sour Shchi—Siberian Cabbage Soup

With all of the snow and ice storms that New England has been experiencing lately, it seems like a no-brainer to share a recipe that’s enjoyed in some of the chilliest places in the world.

Hearty, warming, and rich in nutrients, shchi (pronounced like she) is a delicious, traditional Russian cabbage soup that can be traced back to the 9th century. There are several different variations of shchi, but the main components always stay the same; cabbage, a protein (usually beef, pork, or lamb), flour, spices, and mushrooms. It is relatively simple to prepare and can be made vegetarian or vegan as well. In this recipe, we will be making ‘sour shchi’, a variation that includes sauerkraut!

Sauerkraut? Yep! In comparison to an all-fresh cabbage shchi, sauerkraut adds a pleasant funkiness, depth, and acidity to the final soup.

Sauerkraut is made through a process called ‘lactic acid fermentation’. This is when the sugars in the cabbage turn into lactic acid, allowing it to last much longer and creating its signature sour taste. In old Russia, families would get together to prepare their summer cabbage crop for preservation to get through the harsh Russian winter. The sauerkraut was then used in making nutrient-dense meals such as cabbage soups and pies. This is how sour shchi became a Russian winter-time staple.

Before adding the sauerkraut to the soup, make sure to drain the excess sauerkraut liquid/juice. Although it’s absolutely delicious, a large addition of the juice could quickly become overwhelming. That being said, make sure to save it for flavor-adjusting purposes later if needed.

Caramelizing the sauerkraut before adding the stock creates another layer of flavor; transforming the delicious, intense sour flavor profile to something much sweeter.

To keep the texture consistent and even throughout the soup, it’s important to have everything the same thickness. If you don’t own a grater, it can be difficult to get the carrots thin enough to match the sauerkraut’s cabbage strands. I’ve come across this issue many times, so, I created a trick. After washing your carrots, peel and discard the outside skin. Then, simply peel the whole carrot until you end up with a pile of carrot ‘ribbons’. Finally, stack the carrot ‘ribbons’ and slice them vertically. A perfect cabbage strand match!

Making your own stock is optional but allows you to control and handle the flavor much easier (especially when soups). For this recipe, beef shank was used to build a rich, savory soup base. The meat attached to the shank bone is tender and succulent, making it a great addition to the final product if you’d like.

Let’s be real. What’s the point of having soup if there’s no bread? Grab a loaf of rye and serve alongside with your shchi for dippin’. Don’t forget a dollop of sour cream and a sprinkle of fresh dill!

Sour Shchi - Siberian Cabbage Soup

Hearty, warming, and rich in nutrients, shchi (pronounced she) is a delicious and traditional Russian cabbage soup that can be traced back to the 9th century. Don’t forget to toast off a slice of rye and top it off with sour cream, a sprinkle of dill!

Recipe and photography by Maya Alderman

Forge to Table Knives

Prep Time: 25 min

Cooking Time (Including stock): 3 hours

Servings: 6-8

Ingredients:

Beef Stock (optional)

• 2 quarts water

• 1-½ pounds bone-in beef shank

• 1 large carrot, cut in half

• 1 large onion, skin-on, cut in half

• 1 each bay leaf

• 1 teaspoon whole black peppercorns

Shchi

• 2 quarts beef stock (homemade recommended, storebought is ok)

• 1 tablespoon vegetable or canola oil

• 1 pound lean ground beef (90-10)

• 1 large carrot, grated

• 1 large onion, julienned

• 1 cup green cabbage, shredded

• ¼ cup garlic, minced (4 cloves garlic)

• 1-½ cups sauerkraut, drained well

• 4 tablespoons tomato paste

• 2 tablespoons all-purpose flour

• 1 teaspoon kosher salt, plus more to taste

• ½ teaspoon freshly ground black pepper, plus more to taste

• 1 large russet potato, small dice

• 1 cup baby bella mushrooms, sliced

• Sour cream, for garnish

• Fresh dill, chopped, for garnish

• Rye bread, for serving

Directions:

1. STOCK. (optional) Heat a large pot on medium-low in preparation to sear beef shank. Using a paper towel, pat off any moisture off the meat. Add a teaspoon of oil to the pot and sear the beef shank on all sides. Once it develops a golden-brown crust, flip and sear the other side. Add water, carrot, onion, bay leaf, and black peppercorn to the pot and bring to a boil for 15 minutes. With a spoon, remove/skim any impurities and foam that rise to the surface. Lower the heat to a simmer, continually skimming and adding water to keep a consistent water level for at least 2 hours.

2. FINISH STOCK. (optional) Once the 2-hour mark hits, remove any meat or bone pieces and place them to the side. Strain the stock and discard the vegetables and spices. Pick off meat from the bones to add to your shchi and place to the side.

3. PREP INGREDIENTS. Rinse the vegetables and pat dry with a paper towel. Prepare vegetables using your favorite Forge to Table knife (my personal favorite for cutting vegetables is the Nikiri).

4. BEEF. If the stock was made and there’s the beef shank, skip this step. Heat a Dutch oven or large soup pot to high heat. Add canola or vegetable oil and heat until shimmering. Add ground beef and sear on one side until crispy, about 1-2 minutes, flip the ground beef and sear the other side for an additional 1 minute. Break up the ground beef and cook until no pink remains, about 3-5 minutes. Season lightly with salt, remove from pan, and reserve in a large bowl.

5. SWEAT VEGETABLES. Reduce heat in the Dutch oven or soup pot to medium-high heat. Pour off any excess oil until 1 tablespoon remains(if you skipped the previous step, just add 1 tablespoon oil). Add grated carrots, julienned onion, shredded cabbage, and minced garlic. Sauté until the vegetables are softened and garlic is aromatic. Remove vegetables from the pot to a large bowl.

6. CARAMELIZE. In the now-empty Dutch oven or large soup pot, add the sauerkraut and tomato paste. Cook over medium-low heat until sauerkraut softens and tomato paste becomes a deep burgundy color.

7. COOK. Add the par-cooked vegetables back into the pot with the caramelized sauerkraut and tomato paste. Stir in salt, pepper, and flour until evenly mixed. While stirring to prevent any clumps, stir in the broth. Add sliced mushrooms, small dice potatoes, and beef shank pieces into the pot and simmer for at least 30 minutes or until the potatoes are tender. Taste and season with more salt, pepper, or sauerkraut juice if desired.

8. SERVE. Ladle shchi into a bowl and garnish with a dollop of sour cream and fresh dill. Serve alongside a slice of toasted rye for dippin’! Enjoy!

Chef’s Notes:

• For convenience, I recommend making the beef stock the night or day before you plan to enjoy the shchi.

• Sauerkraut can be tricky to find at stores; it is usually located near the processed meat section, or ‘health food’ section. *I know, super contradictory*

• If you end up with leftovers, throw some beets in and you have borscht!

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