Fresh Cabbage Shchi

Edaku — Tue, 28 Apr 2026 09:00:00 +0300

Fresh cabbage shchi is one of the most recognizable soups in Russian home cooking, and also one of the easiest to make. Unlike the sour, fermented-cabbage version, this one has a milder, slightly sweet edge from the carrot and fresh cabbage, and it comes together faster since the cabbage doesn’t need long, slow cooking to soften.

Why the broth matters most

The flavor of shchi rests almost entirely on the broth, so it’s worth taking the first step seriously. Meat on the bone — beef brisket or shank work well — gives a fuller, more savory broth than lean meat alone. Skimming the foam in the first few minutes is what keeps the broth clear rather than cloudy; if you want it perfectly clear, strain it through a sieve before adding the vegetables.

Shchi on Edaku

Fresh Cabbage Shchi

Why the broth matters most