Cabbage soup (shchi) is a traditional Russian soup and the quintessential comfort food for a cold winter day.


  • 1 lb beef sirloin, cubed into bite-size pieces

  • 2 quarts water

  • 2 quarts beef broth (low-sodium)

  • 1 onion, cut in half and then sliced into crescents

  • 3 cloves garlic, minced

  • 3 beets, washed, peeled and grated in food processor

  • 4 Tbsp olive oil

  • 1 Tbsp kosher salt

  • 1 Tbsp red wine vinegar

  • 1 Tbsp granulated sugar

  • 2 Tbsp tomato paste

  • 1 Tbsp butter

  • 2 carrots peeled and grated

  • 3 medium white potatoes, peeled and cut into 1” cubes

  • 1/2 head of cabbage, sliced thin

  • 1 (8oz can) San Marzano tomatoes

  • 2 bay leaves

  • 1/4 tsp freshly ground black pepper

  • Sour cream (as a final garnish)

  • Fresh parsley or chives, chopped for garnish


  1. In a large Dutch oven or stock pot, place 4 Tbsp olive oil in bottom of pan and heat. Add cubed beef and lightly brown.

  2. Remove beef from pan and reserve.

  3. Add onions, garlic, carrots, potatoes and sauté until onions are translucent

  4. Add tomatoes, beets and cabbage, and sauté for another couple of minutes

  5. Add butter, sugar, tomato paste, salt and pepper and stir while continuing to sauté for about 10 minutes

  6. Now add the beef cubes, water, beef broth, bay leaves, and more salt and pepper to taste

  7. Bring to a boil, then back down to a simmer for 30-45 minutes.

  8. Serve with a tsp of sour cream and garnish with chopped parsley or chives.

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