Traditional Russian Sauerkraut Soup (Shchi)

In a large pot, place the beef on the bone and add 3 liters of water. Bring to a boil over medium-high heat.

Once the water boils, reduce the heat to low and simmer the broth for about 1.5 to 2 hours, skimming off any foam that forms on the surface.

After the broth is ready, remove the beef from the pot, and set it aside to cool. Strain the broth to remove any impurities, if necessary.

2️⃣ Cook the Vegetables:
While the broth is cooking, heat the vegetable oil in a large pan over medium heat.

Add the chopped onions and sauté for about 5 minutes until softened and translucent.

Add the grated carrots and sauté for another 5-7 minutes until they soften and start to caramelize slightly.

Optionally, stir in the tomato paste and cook for an additional 2-3 minutes to develop the flavors.

3️⃣ Assemble the Soup:
Once the broth is done, add the sauerkraut to the pot with the strained broth. Stir to combine.

Add the sautéed onions and carrots to the pot.

Add the bay leaves and season with salt to taste. Bring the soup back to a simmer and cook for an additional 40-45 minutes to allow the flavors to meld together.

4️⃣ Prepare the Beef:
While the soup is simmering, shred or chop the cooled beef into bite-sized pieces.

Add the shredded beef back into the soup during the last 10 minutes of cooking to heat through.

5️⃣ Final Touches:
Once the soup is done, remove the bay leaves and adjust the seasoning if needed.

Garnish the soup with freshly chopped dill if desired.

Serving and Storage Tips