Russian Shchi (Sauerkraut Soup)

This soup freezes especially well so be sure to save the leftovers for a rainy day.

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  • Servings: 6

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  • 1 tablespoon vegetable oil
  • 1 pound boneless pork butt
  • Kosher salt
  • Freshly ground black pepper
  • 1 onion, chopped
  • 6 cups chicken stock or low-sodium broth
  • 2 cups sauerkraut
  • 1 carrot, shredded
  • 1/4 cup parsley leaves

How to make this recipe

  1. In a large heavy pot, heat the oil over medium high heat until hot. Season the pork with 3/4 teaspoon salt and 1/2 teaspoon pepper, then brown on all sides, about 8 minutes total. Transfer the pork to a plate.

  2. Stir the onion into the pot and cook, scrapping up any browned bits, until golden, about 6 minutes. Stir in the chicken stock, sauerkraut, carrot, and reserved pork with any accumulated juices. Simmer the soup, covered, until the pork is tender, about 2 hours. Coarsely shred the pork and season the soup with salt and pepper to taste. Serve the soup sprinkled with the parsley.

Contributed By Photo © Ian Knauer Published October 2014

1044475 recipes/russian-shchi-sauerkraut-soup 2016-01-19T21:13:53+00:00 Ian Knauer 6|soups-and-stews|eastern-european|web-exclusive|winter october-2014 recipes,russian-shchi-sauerkraut-soup 1044475

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