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Ural-Style Shchi (Sauerkraut Soup)

A classic of Russian home cooking for the dinner table! Ural-style shchi is another take on this traditional cabbage soup, and it earns a spot in the family rotation. A rich meat broth gets a tangy lift from sauerkraut, while rice and a vegetable sauté round it out and make it filling.

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Ural cabbage soup
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 33 % 3 g
Fats 22 % 2 g
Carbohydrates 44 % 4 g
46 kcal
GI: 50 / 50 / 0
  • Traditional Ural shchi is best made with beef broth. Use store-bought, or cook it fresh right before you make the soup. Cover the meat with water, bring to a boil, and simmer until tender (about 45 minutes). Rinse the sauerkraut well under cold running water — you don't want the soup cloudy or overly sour from the brine — then add it to the broth. Pull the meat out at this point; you can save it for filling pancakes or another recipe, or add it back to the soup at the end. Peel, wash, and pat dry the potatoes, carrot, and onion. Cut the potatoes into large chunks, add them to the broth, and cook until done. Once they're cooked, scoop them out onto a plate to cool. Rinse the rice several times until the water runs completely clear — this keeps the broth looking pretty — and add it once the cabbage is fully cooked. Dice the onion small and grate the carrot on the coarse side of a box grater. Heat the vegetable oil in a skillet, add the vegetables, and stir well. Sauté for a few minutes until the onion is golden and the carrot is soft, then add the tomato paste. Stir well and cook a few more minutes without letting it scorch. Add the sauté to the pot and bring to a boil. Mash the boiled potatoes with a fork and stir them into the soup. Cook covered over medium heat until the rice is done, checking now and then so it doesn't overcook. A few minutes before the end, add finely chopped dill, the bay leaves, salt, and ground pepper. Simmer another 5 minutes, then turn off the heat. Let the soup rest, covered, for 10–15 minutes to develop flavor. Serve hot, with a dollop of sour cream if you like. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Melted beef fat - 871  kcal/100g
  • Fat beef - 171  kcal/100g
  • Lean beef - 158  kcal/100g
  • Beef brisket - 217  kcal/100g
  • Beef - okovalok - 380  kcal/100g
  • Beef - lean roast - 200  kcal/100g
  • Beef shoulder - 137  kcal/100g
  • Beef - ribs - 233  kcal/100g
  • Beef - ham - 104  kcal/100g
  • Beef - tail - 184  kcal/100g
  • Boiled ham - 269  kcal/100g
  • Beef corned beef - 216  kcal/100g
  • Raw wild rice - 353  kcal/100g
  • Brown raw rice - 360  kcal/100g
  • Boiled brown rice - 119  kcal/100g
  • White fortified raw rice - 363  kcal/100g
  • Fortified boiled white rice - 109  kcal/100g
  • White rice, steamed, with long grains raw - 369  kcal/100g
  • Steamed white rice, boiled with long grains - 106  kcal/100g
  • Instant dry rice - 374  kcal/100g
  • Instant rice, ready to eat - 109  kcal/100g
  • Fig - 344  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Sauerkraut - 19  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g

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