Shchi - Russian Cabbage Soup
Prep time
Cook time
Total time
Recipe type: Soup
Serves: 8
  • 8 cups chicken broth
  • ¼ -1/3 cup dry mushrooms, porcini
  • 1 cup cooked chicken, cut or shredded into bite sized pieces
  • 3 medium potatoes, peeled and chopped
  • 2 cups sauerkraut
  • 1 cup fresh cabbage, finely chopped or shredded
  • 1 Tablespoon butter or oil
  • 1 onion, finely chopped
  • 1 carrots, shredded
  • fresh dill, scallions, minced, for garnishing
  • sour cream, for garnishing
  1. If you have Chicken Broth ready, use it. If not, cook a skinless chicken drumstick, thigh and breast with a bayleaf and a few peppercorns for about 30-45 minutes. Season with salt.
  2. Strain the broth through a fine mesh sieve lined with a paper towel or cheesecloth. Take the chicken off the bone, and use a fork or knife to shred it into bite sized pieces.
  3. Chop the potatoes, and finely shred the cabbage. Bring the chicken broth to a boil. Add the potatoes, cabbage and sauerkraut to the broth.
  4. Reduce the heat to a simmer and cook until the potatoes and cabbage are tender, 20-30 minutes.
  5. Meanwhile, rehydrate the dry mushrooms in the water. Cover with plastic wrap, poke a few holes in it and microwave for 1-2 minutes. Strain the mushroom liquid through a coffee filter. Add the mushrooms and mushroom liquid to the soup.
  6. Melt the butter in a skillet. Add the onions and carrots. Season with salt and pepper. Cook for about 5-7 minutes until they are tender. Add to the soup.
  7. Add the cooked chicken to the soup at the very end, giving it just enough time to heat through.
  8. When the soup is cooked, garnish with fresh herbs and serve with a dallop of sour cream in each bowl.
Recipe by Olga's Flavor Factory at