Quick Recipe Version (TL;DR)
Quick Ingredients
- 1.5 lb (680 g) beef chuck, cut in 1-inch cubes
- 1 tbsp neutral oil
- 1 large yellow onion (about 2 cups/300 g), diced
- 2 medium carrots (about 1 cup/140 g), diced
- 3 medium Yukon Gold potatoes (about 1 lb/450 g), 3/4-inch chunks
- 6 cups (450 g) shredded green cabbage OR 2 1/2 cups (350 g drained) sauerkraut, rinsed and squeezed; or 4 cups (300 g) cabbage + 1 1/2 cups (210 g drained) sauerkraut
- 3 garlic cloves, minced; 1 tbsp tomato paste
- 8 cups (1.9 L) low-sodium beef broth; 2 bay leaves; 8 whole peppercorns
- 1 1/2 tsp kosher salt (Diamond Crystal), plus more to taste; 1/2 tsp ground black pepper
- 1/3 cup chopped fresh dill; sour cream to serve
- Optional: 1 tsp sugar (for sauerkraut version); 1–2 tsp apple cider vinegar (for fresh cabbage version)
Do This
- 1. Brown beef in 1 tbsp oil over medium-high heat, 6–8 minutes.
- 2. Add onion and carrots; sauté 5 minutes. Stir in garlic and tomato paste, 1 minute.
- 3. Add broth, bay, peppercorns, 1 1/2 tsp salt. Bring to a boil, then simmer gently (190–200°F/88–93°C) 60–75 minutes until beef is tender.
- 4. Add potatoes and cabbage (fresh) and simmer 20–25 minutes OR add potatoes and simmer 10 minutes, then add sauerkraut and simmer 10–15 minutes.
- 5. Season with pepper; add dill. For fresh-cabbage version, add 1–2 tsp vinegar. For sauerkraut, add 1 tsp sugar if needed.
- 6. Rest 10 minutes. Ladle into bowls and top with a generous spoonful of sour cream and extra dill.
Why You’ll Love This Recipe
- Deep, beefy broth meets sweet carrots, tender potatoes, and tangy cabbage for true cold-weather comfort.
- Flexible: make it with fresh cabbage, sauerkraut, or a tasty mix of both.
- One-pot, budget-friendly, and even better the next day.
- Bright finish of dill and sour cream keeps every spoonful lively.
Grocery List
- Produce: 1 large yellow onion, 2 carrots, 3 Yukon Gold potatoes, 1 small green cabbage (or sauerkraut), 3 garlic cloves, fresh dill
- Dairy: Sour cream
- Pantry: Beef broth (8 cups), tomato paste, bay leaves, black peppercorns, kosher salt, neutral oil, optional sugar, optional apple cider vinegar
Full Ingredients
Beef & Broth Base
- 1.5 lb (680 g) beef chuck, cut into 1-inch cubes
- 1 tbsp neutral oil (sunflower, canola, or vegetable)
- 8 cups (1.9 L) low-sodium beef broth (or 6 cups broth + 2 cups water)
- 2 bay leaves
- 8 whole black peppercorns (or 1/2 tsp freshly ground black pepper)
- 1 1/2 tsp kosher salt (Diamond Crystal), plus more to taste
Vegetables
- 1 large yellow onion, diced (about 2 cups/300 g)
- 2 medium carrots, diced (about 1 cup/140 g)
- 3 medium Yukon Gold potatoes, peeled and cut into 3/4-inch chunks (about 1 lb/450 g)
- Choose one cabbage path:
- Fresh Cabbage: 6 cups (450 g) thinly shredded green cabbage
- Sauerkraut: 2 1/2 cups (350 g drained) sauerkraut, rinsed and squeezed dry
- Mixed: 4 cups (300 g) shredded cabbage + 1 1/2 cups (210 g drained) sauerkraut
Aromatics & Seasoning
- 3 garlic cloves, minced (about 1 tbsp)
- 1 tbsp tomato paste
- 1/2 tsp freshly ground black pepper
- Optional for balance: 1 tsp granulated sugar (useful if soup tastes too tart from sauerkraut)
- Optional for brightness (fresh-cabbage version): 1–2 tsp apple cider vinegar, to taste
To Finish & Serve
- 1/3 cup (15 g) chopped fresh dill, plus more for garnish
- 3/4 cup (180 ml) sour cream (about 2 tbsp per serving)
- Rye or dark bread for serving (optional)
Step-by-Step Instructions
Step 1: Brown the beef
Heat a large heavy pot or Dutch oven over medium-high heat for 2 minutes. Add the oil, then the beef in a single layer. Brown, turning occasionally, until well seared on at least two sides, 6–8 minutes. Transfer to a plate, leaving any fat in the pot.
Step 2: Build the aromatic base
Add the diced onion and carrots to the pot with a pinch of salt. Cook over medium heat, stirring, until the onions are translucent and lightly golden, 5–6 minutes. Stir in the garlic and tomato paste; cook 1 minute until fragrant and the paste darkens slightly.
Step 3: Add liquid and seasonings, then simmer
Return the beef and any juices to the pot. Add the broth, bay leaves, peppercorns, and 1 1/2 tsp kosher salt. Bring to a boil, then reduce to a gentle simmer (about 190–200°F/88–93°C). Partially cover and simmer until the beef is tender, 60–75 minutes. Skim foam or excess fat if needed to keep the broth clear.
Step 4: Add potatoes and cabbage (or sauerkraut)
Stir in the potatoes. If using fresh cabbage (or the mixed version), add it now as well. Simmer until potatoes are tender and cabbage is silky, 20–25 minutes. If using sauerkraut only, simmer the potatoes 10 minutes first, then add sauerkraut and cook 10–15 minutes more to warm through while keeping texture.
Step 5: Adjust acidity and finish with dill
Taste and adjust. For a fresh-cabbage soup, add 1–2 tsp apple cider vinegar for brightness. For a sauerkraut-forward soup, balance sharpness with 1 tsp sugar if needed. Stir in black pepper and the chopped dill. Remove bay leaves and peppercorns (if whole). Let the pot rest off heat for 10 minutes so flavors meld.
Step 6: Serve with a cool swirl
Ladle into warm bowls. Top each serving with about 2 tbsp sour cream and a pinch of dill. Serve with rye or dark bread. The soup will taste even deeper the next day.
Pro Tips
- Thin shreds win: slice cabbage as fine as coleslaw for a tender, silky texture.
- Control sourness: rinse sauerkraut briefly and squeeze dry; add a little of its brine at the end if you want more tang.
- Clear broth trick: simmer gently and skim foam early; avoid a rolling boil once the broth is added.
- Spice management: tie peppercorns and bay in a tea infuser or cheesecloth for easy removal.
- Flavor bloom: a 10–20 minute rest off heat makes the broth taste richer and more integrated.
Variations
- Bone-in beef shchi: Use 2 lb (900 g) meaty short ribs. Simmer 90 minutes before adding potatoes. The marrow and collagen create a fuller broth.
- Vegetarian mushroom shchi: Swap beef for 1 lb (450 g) mixed mushrooms (cremini + a few dried porcini), use vegetable broth, and add 1 tbsp soy sauce for depth.
- Instant Pot: Brown on Sauté; add broth and seasonings; pressure cook 35 minutes (High). Quick release, add potatoes and cabbage/sauerkraut, then simmer on Sauté 10–15 minutes.
Storage & Make-Ahead
Refrigerate in an airtight container for up to 4 days; flavor improves overnight. Reheat gently to a bare simmer. For freezing (up to 2 months), freeze without the potatoes for best texture; add freshly cooked potatoes when reheating. Keep sour cream as a table garnish, not in the pot, to avoid curdling on reheat.
Nutrition (per serving)
Approximate: 390 calories; 22 g fat; 23 g carbohydrates; 26 g protein; 3 g fiber; 980 mg sodium (varies with broth and added salt); includes 2 tbsp sour cream per serving.
