Traditional Russian Sour Cabbage (Sauerkraut) Soup

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Fresh cabbage soup or shchi (SHEE) and sour cabbage (sauerkraut) soup or kislye shchi are two traditional Russian soups. There also is a green shchi made with sorrel, spinach, and other greens, which is known as zelyoniye shchi in Russian. As with most dishes, the recipes vary from cook to cook and from region to region. This sour cabbage soup recipe is made with fresh pork shoulder and smoked pork spareribs. Some cooks make theirs with beef brisket and cracked beef marrow bones.

Ingredients

  • 1 pound pork shoulder, trimmed and cut into chunks
  • 1 pound pork spareribs
  • 1 pound sauerkraut, drained, and rinsed, if desired
  • 8 cups water
  • 1 large onion, chopped
  • 1 large leek, cleaned and sliced, white and light green parts only
  • 1 medium parsnip, peeled and chopped
  • 1 large carrot, peeled and sliced
  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 1 large tomato, peeled, seeded, and diced
  • 1 bay leaf
  • Black peppercorns, to taste
  • 1 large potato, peeled and diced, optional
  • Saltto taste
  • ground black pepperto taste
  • Sour cream, or heavy cream, for garnish. optional
  • Dill sprigs, for garnish, optional

Steps to Make It

  1. Gather the ingredients.

    Traditional Russian Sour Cabbage (Sauerkraut) Soup ingredients

  2. Rinse meat and pat dry. In a large saucepan or Dutch oven, place pieces of pork shoulder and spareribs and sear lightly on all sides.

    cook meat in a dutch oven

  3. Add the sauerkraut and water, and bring to a boil. Skim off any foam that rises to the surface. Reduce heat, cover partially and simmer for 1 1/2 hours, adding more water, if necessary.

    Add the sauerkraut and water to the meat in the dutch oven

  4. In a medium skillet, sauté onion, leek, parsnip, and carrot in 1 tablespoon butter until translucent. Sprinkle with 1 tablespoon flour, add tomatoes, 1 cup of the pork stock, bay leaf, and peppercorns. Bring to a boil, reduce heat, and simmer 5 minutes, whisking often to incorporate the flour.

    In a medium skillet, sauté onion, leek, parsnip, and carrot with spices, flour and some stock

  5. Transfer to the saucepan containing the pork stock, meat, and sauerkraut. If using potatoes, now is the time to add them. Bring to a boil, reduce heat and simmer, covered, for 30 minutes. Adjust seasonings.

    Transfer to the saucepan containing the pork stock, meat, and sauerkraut

  6. Divide meat among heated bowls. Remove the bay leaf from the soup and ladle into bowls. Serve with sour cream or heavy cream and dill sprigs, if desired. Accompany with rye bread.

    Traditional Russian Sour Cabbage (Sauerkraut) Soup served with sour cream and rye bread                                                                                                                                         The more you warm this up, the tastier it gets! Everyone here in the East knows this, and so should you. So, triple the ingredients and make this last for 3 days min. It's the best on the third day.

  7. The more you warm this up, the tastier it gets! Everyone here in the East knows this, and so should you. So, triple the ingredients and make this last for 3 days min. It's the best on the third day.

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