I first made this Sour Cabbage and Ground Beef Soup during a particularly cold January when I was craving something different from my usual rotation of winter soups. A friend had mentioned her grandmother’s shchi recipe, describing it as “like borscht’s less flashy cousin” – and I was immediately intrigued. After that first pot, I was hooked.
The taste is pure comfort with a twist. Unlike typical beef soups that rely on richness alone, this one has a wonderful tanginess that cuts through the heartiness, making each spoonful feel lighter despite being incredibly satisfying.
The sauerkraut brings a mellow, fermented depth while the fresh cabbage adds sweetness, and that touch of vinegar at the end brightens everything up. It’s the kind of soup that makes you go back for “just one more taste” until suddenly half the pot is gone.
What makes this soup truly special is how the flavors transform over time. The sourness mellows, the beef becomes more tender, and all the vegetables meld into this harmonious whole that somehow tastes even better on day two or three. It’s that perfect balance of savory, sour, and just a hint of sweet from the carrots and sugar that keeps your taste buds interested.
For serving, this soup is fantastic on its own with a dollop of sour cream, but it really shines with the right accompaniments. The Baked Potatoes from my recipes make an excellent hearty side, or keep it simple with some Garlic Bread for dipping.
If you want something lighter, the Spicy Pickled Cucumbers or Pickled Carrots complement the soup’s tanginess beautifully without overwhelming it.
Now let’s get into making this cozy pot of comfort – trust me, your kitchen is about to smell amazing!
Sour Cabbage and Ground Beef Soup (Shchi Style)
8
servings25
minutes40
minutesThis recipe is savory, tangy, and filling, getting its sourness from the cabbage and a touch of vinegar, with color coming from the beef and tomato paste.
Ingredients
- For the Soup Base
1 Tbsp Olive Oil or Vegetable Oil
1 lb Ground Beef
6-8 cups Beef Stock (or water)
2-3 Bay Leaves
Salt and Black Pepper to taste
- For the Vegetables
1 medium Onion, chopped
2 medium Carrots, peeled and grated or julienned
2 medium Potatoes, peeled and cut into wpzoom-recipe-card/block-recipe-card/2$-inch cubes
1/2 head of Green Cabbage, thinly shredded (about 4 cups)
1 cup Sauerkraut, slightly drained (if using fresh cabbage only, omit this)
3 Tbsp Tomato Paste
1-2 Tbsp White Vinegar or Lemon Juice (adjust to taste for tartness)
1 tsp Sugar (to balance the acidity)
3 cloves Garlic, minced (added near the end)
1/2 cup fresh Dill and/or Parsley, chopped
Directions
- Brown the Ground Beef:
In a large soup pot or Dutch oven, heat 1 tablespoon of oil over medium-high heat.
Add the Ground Beef and cook, breaking it up with a spoon, until it is fully browned.
Drain off any excess grease. Season the beef with a pinch of salt and pepper. - Start the Broth and Potatoes:
Add the Beef Stock and Bay Leaves to the pot. Bring to a boil, then reduce the heat to a simmer.
Add the diced Potatoes and continue to simmer for about 15 minutes. - Sauté the Vegetables (Zazharka):
While the potatoes are simmering, heat another tablespoon of oil in a separate large skillet over medium heat.
Add the chopped Onion and sauté until soft (about 5-7 minutes).
Add the grated Carrots and cook for another 5 minutes, stirring occasionally.
Stir in the Tomato Paste and Sugar. Cook for 1 minute.
Add the sautéed mixture to the main soup pot. - Add Cabbage and Sour Agents:
Add the shredded Fresh Cabbage and the slightly drained Sauerkraut (if using) to the pot.
Bring the soup back up to a simmer and cook for another 20-30 minutes, or until both types of cabbage and the potatoes are very tender. - Finish and Season:
Turn off the heat. Remove and discard the bay leaves.
Stir in the minced Garlic and the White Vinegar (or lemon juice). Start with 1 tablespoon and add more if you want it more tart.
Stir in about half of the fresh Dill and/or Parsley.
Taste and adjust seasoning: Add more salt, pepper, or a pinch more sugar if the sourness is too sharp. - Serve:
Ladle the soup into bowls. Garnish generously with a dollop of Sour Cream (or Greek yogurt) and fresh herbs.
Why This Soup is Your Meal Prep Best Friend
This recipe has become my meal prep champion. I make a huge pot on Sunday, portion it into containers, and I’m set for the week. The soup actually improves with age as the flavors develop, making it one of those rare dishes that tastes even better on day three or four than it did on day one.
It reheats beautifully – whether in the microwave at work or gently warmed on the stovetop at home. The vegetables hold their texture without becoming mushy, and the beef stays tender. Just add a fresh dollop of sour cream and a sprinkle of dill when serving, and it tastes like you just made it.
Storage is a breeze too. The soup keeps for up to 5 days in the fridge and freezes wonderfully for up to 3 months. When freezing, leave out the sour cream and fresh herbs – add those when you reheat.
Pro tip: freeze in individual portions so you can grab exactly what you need. And if you’re curious, this soup can actually be enjoyed cold (it’s a traditional Eastern European thing) – though I personally prefer mine piping hot with crusty bread for dipping.
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