Russian Sauerkraut Soup - Schi

This recipe was automatically translated from Romanian. View original here
Russian Sauerkraut Soup - Schi

It is a traditional Russian soup, normally prepared with meat stock (pork or beef) and chopped pickled cabbage. In the fasting / vegetarian version, it is very popular in Russian monasteries and is prepared with mushrooms. There are also variants with smoked or baked to give a more intense and baked taste.

Here I did it according to a classic, simple method, with beef - it is very good, and if you could put more sour cream and a sprig of raw onion next to it.


Beef meat
500 g
beef or pork
400 g
Chopped sauerkraut - I put the one prepared according to the recipe of chopped sauerkraut on the site.
White onion
4 pieces
2 pieces
3 pieces
Laurel leaves
2 pieces
Tomato puree
3 tbsp
1 tbsp
to taste
Fresh parsley
1 bunch
Sunflower oil
100 ml

Step by step


The meat is washed and boiled. When it starts to boil, froth, add the bay leaf and an onion cut into 4 - now make a small fire and let it boil.

If you ask me how much to boil - I tell you - it depends on how lucky you were with the meat - if it is younger then boil it for 2 hours, if older even 3-4 hours on low heat. It is important that the meat is very well cooked, that it be soft.


While the meat is cooking, prepare the cabbage for the soup - first put it to harden with oil.

I used cabbage prepared according to the recipe of chopped sauerkraut on the site.


When the cabbage starts to brown slightly, add a chopped onion, not too small. Stir and let them cook together until nicely browned.


After browning, add the tomato broth or paste, stir, leave for another 2 minutes and remove from the heat.


After the meat is well cooked - take it out on a plate and let it cool a bit.


Peel a squash, grate it and slice it.


As well as potatoes and 1 onion, clean, wash and cut as you like.


Put them to boil in the meat soup, when it starts to boil, make a low heat and leave it for about 25-30 minutes.


The meat is cut into small cubes.


After the vegetables have boiled, add the cut meat and sauerkraut to the pot first. Let it boil well for another 10 minutes.


Then season with salt, add a finely chopped onion and parsley and turn off the heat immediately. Let the soup penetrate for at least 15 minutes.


Serve hot or hot with sour cream and optionally some leeks or raw onions.

Good appetite!

Quantity: 3 l (6 pots)
Prep time: 120 min
Difficulty: intermediate
Ready in: 120 min
Publish date:
Collections: Soups


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