Shci – Russian Cabbage Soup



  • 8 cups of chicken broth
  • 1/4 or 1/3 cup of dry mushrooms
  • 1 cup of cooked chicken, cut or shredded into bite sized pieces
  • 3 medium potatoes (peeled and chopped)
  • 2 cups pickled cabbage
  • 1 cup of fresh cabbage (finely chopped or shredded)
  • 1 tablespoon Butter or Oil
  • 1 Onion (finely chopped)
  • 1 Carrot (shredded)
  • Fresh dill, scallions, minced (for garnishing)
  • Sour cream (for garnishing)



  1. If you have a Chicken Broth ready, use it. If not, cook a skinless chicken drumstick, thigh and breast with a bayleaf and a few peppercorns for about 30-45 minutes. Season with salt.
  2. Strain the broth through a fine mesh sieve lined with a paper towel or cheesecloth.
  3. Chop the potatoes, and finely shred the cabbage.
  4. Bring the chicken broth to a boil. Add the potatoes, cabbage and sauerkraut to the broth.
  5. Reduce the heat to a simmer and cook until the potatoes and cabbage are tender, 20-30 minutes.
  6. Meanwhile, rehydrate the dry mushrooms in the water. Cover with plastic wrap, poke a few holes in it and microwave for 1-2 minutes. Strain the mushroom liquid through a coffee filter.
  7. Add the mushrooms and mushroom liquid to the soup.
  8. Melt the butter in a skillet.
  9. Add the onions and carrots. Season with salt and pepper. Cook for about 5-7 minutes until they are tender. Add to the soup.
  10. When the soup is cooked, garnish with fresh herbs and serve with a dallop of sour cream in each bowl.

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