Shchi is a Russian soup with cabbage as the primary ingredient. Its primary distinction is its sour taste, which usually originates from cabbage. When sauerkraut is used instead, the soup is called sour shchi, and soups based on sorrel, spinach, nettle, and similar plants are called green shchi or schav. In the past, the term sour shchi was also used to refer to a drink, a variation of kvass, which was unrelated to the soup.

Additional info

Difficulty level:
8 - 10
Preparation time:
20 minutes
Cooking time:
100 minutes


500 grams of sauerkraut (or sour cabbage)
1-2 carrots
200 grams of celery root (or celeriac or knob celery)
5 cèpe mushrooms
1 onion
2-3 garlic cloves
1,5-2 liters of beef broth
2-3 bay leaves
1 teaspoon of peppercorn
2-3 tablespoons of cooking oil
1 tablespoon of butter
1-2 tablespoons of flour
1-2 tablespoons of chopped parsley or frozen chopped parsley
fresh cream (crème fraîche)

Prepare the ingredients.



Kotányi sponsors COOKLE.AT this year with many different spices and herbs.