Fresh cabbage fish shchi is an incredibly flavorful, hearty fish soup with a bright, subtle tomato acidity. In Russian culinary tradition, shchi (cabbage soup) has always been a staple centerpiece of the table, but this seafood variation with tender fish meatballs gives the dish an elegant yet incredibly comforting character. The aroma of fresh vegetables paired with a rich broth creates a wonderful sense of coziness. You will need a good stock made from any saltwater fish and some minced fish to form the little meatballs. I make my broth from the trimmings of sea fish like cod, navaga, pink salmon, or hake. I save and freeze heads (gills removed), spines, fins, skin, and belly trimmings. Once I have enough, I simmer them for an hour alongside a couple of onions, a carrot, a bunch of parsley, bay leaves, and peppercorns. I strain the finished broth and freeze whatever I don't use right away.
Appetizing fresh cabbage fish shchi with tender meatballs, garnished with fresh parsley.
Ingredients
- 1 1/2 L (about 6 cups) fish broth
- 100 g (3.5 oz) rice
- 300 g (10.5 oz) white cabbage
- 1 onion
- 1 carrot
- 2 red tomatoes
- 2 tsp sweet and sour soybean paste
- 1 tsp red paprika
- 200 g (7 oz) minced fish for meatballs
- 1 egg
- 20 ml (1 tbsp + 1 tsp) olive oil
- salt, black pepper
- fresh parsley for garnish
How to make fresh cabbage fish shchi
Finely chop the onion. Pour olive oil into a heavy-bottomed pot and add the onion. Sauté over medium heat until translucent. To prevent burning and ensure proper cooking, I recommend adding a couple of tablespoons of broth a few minutes into the sautéing process.
Sauté the onions in olive oil until translucent, adding a splash of broth for a gentle simmer.
Julienne the carrots into thin strips. Add the prepped carrots to the onions and sauté everything together for 10 minutes.
Julienned carrots add lovely color and sweetness to the soup. Sauté the vegetables together for about 10 minutes.
Blanch the tomatoes in boiling water for a minute, then shock them under cold running water. Remove the skin and the core. Finely dice the tomatoes, add them to the pot, and cook over medium heat for 10 minutes.
Fresh, peeled tomatoes give the shchi a mild acidity and build a richer soup base.
Next, stir in the sweet and sour soybean paste and paprika. Soybean paste is tricky to substitute, as its unique flavor profile truly elevates the dish. If you can’t find it, try adding a little thick tomato puree and a couple of tablespoons of high-quality soy sauce—these also pair beautifully with fish broth.
Soybean paste and red paprika are the secret ingredients that craft the unforgettable flavor of the fish broth.
Sauté the vegetables and spices for another couple of minutes, then pour the rice into the pot. A fragrant rice will make any soup aromatic; it turns out exceptionally well if you use Jasmine rice.
Jasmine rice makes the shchi more filling and aromatic. Lightly toast it with the vegetables before adding the broth.
Remove the tough outer leaves from the cabbage head, then shred the cabbage into thin strips no wider than two millimeters. Fold the shredded cabbage into the rest of the ingredients.
Shred the cabbage very finely so it cooks quickly and blends harmoniously with the other ingredients.
Pour in the hot fish broth.
Use hot fish broth so the cooking process isn't interrupted, preserving the vibrant taste of the vegetables.
Simmer the shchi for 40 minutes until the cabbage is completely tender. Season with salt to taste about 5 minutes before it is done.
Simmer the shchi until the cabbage is tender. Don't forget to season with salt to taste a few minutes before it's done.
Season the minced fish with salt and pepper, add a raw egg, and a pinch of dried herbs. Form small meatballs weighing about 10-15 g (0.5 oz) and drop them into the gently boiling soup. As soon as the meatballs float to the surface, let the shchi simmer for just one more minute, then remove the pot from the heat. If your fish mixture feels too loose, fold in a tablespoon of all-purpose flour to bind it.
Drop the meatballs into the gently boiling soup. Once they float to the surface, the shchi is almost ready.
Serve the fresh cabbage fish shchi piping hot. Garnish with a dollop of smetana (sour cream) to taste, fresh parsley, and a crack of freshly ground black pepper.
Serve the fish shchi piping hot, dusted with freshly ground pepper and garnished with a sprig of fresh herbs.
Serve your fresh cabbage fish shchi piping hot, making sure to add a generous dollop of thick smetana (sour cream)—it perfectly balances the tomato acidity and highlights the delicate taste of the fish. For a stunning presentation, scatter fresh parsley or finely chopped scallions right into the bowl. Freshly ground black pepper will add that essential kick and awaken the aromas of all the ingredients.rnrnIf you're in the mood to experiment, try folding a little smoked fish into the soup for a hint of campfire aroma, or swap the rice for pearl barley to give it a chewier, heartier texture. The leftover soup keeps beautifully in the fridge for up to two days, and its flavor profile only grows richer and deeper. Bon appétit, and enjoy cooking at home!
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