Welcome to a taste of classic Russian comfort food! Shchi, a traditional cabbage soup, is a cornerstone of Eastern European cuisine, with countless variations enjoyed for centuries. This recipe offers a wonderfully hearty and aromatic version featuring earthy mushrooms and creamy white beans. The secret ingredient, a pinch of powdered porcini mushroom, elevates the dish from a simple soup to a gourmet experience, infusing it with an incredible depth of flavor. Perfect for a chilly day, this Mushroom Shchi is a nourishing, soulful meal that will warm you from the inside out.
Mushroom Shchi with White Beans
Ingredients for Mushroom Shchi with White Beans
- 300 g canned white beans
- 300 g cremini mushrooms
- 1/2 dried porcini mushroom (belyi grib)
- 300 g cabbage
- 3 potatoes
- 1 carrot
- 1 onion
- 2 L chicken broth
- 20 g vegetable oil
- 1 clove of garlic
- 1 tsp red pepper adjika (a spicy paste from the Caucasus region)
- smetana (a type of sour cream) and parsley for serving
How to Make Mushroom Shchi with White Beans
Sautéing the vegetables.
Sauté the onion over medium heat for 5 minutes, then add the grated carrot.
Add half of the mushroom powder to the pot, along with the coarsely chopped cremini mushrooms.
Sauté the vegetables. Pour vegetable oil into a pot. Add finely diced onion. Add a crushed garlic clove. Optionally, add a teaspoon of red pepper adjika (a spicy paste from the Caucasus region). I make my own adjika with garlic and spices, so a teaspoon of this seasoning is enough for the soup, and no other spices are needed.
Coarsely grate the carrot. Sauté the onion over medium heat for 5 minutes, then add the grated carrot. Cook the vegetables together for another 5-7 minutes. If you fry carrots with onions, after a while, the vegetables will start to smell like fried mushrooms!
Grind the dried porcini mushroom in a coffee grinder until you get a powder. Add half of the mushroom powder to the pot along with coarsely chopped cremini mushrooms. Just one teaspoon of porcini mushroom powder can transform the taste of a soup or sauce. Cremini mushrooms alone don’t provide such an aroma. Yes, porcini mushrooms are expensive, but you only need a little for seasoning, and the result is well worth it.
Add the diced potatoes to the pot.
Dice the potatoes into large cubes. Add the diced potatoes to the pot.
Thinly shred the white cabbage and add it to the soup.
Add the canned white beans.
Pour in the chicken or meat broth.
Thinly shred the white cabbage and add it to the soup. Shchi (a traditional Russian cabbage soup) is a sour soup, but it can also be made with fresh cabbage. You can add a sour note with smetana (a type of sour cream) or a sour tomato sauce. You can also use kvashenaya kapusta (sauerkraut) instead of fresh cabbage. If using sauerkraut, rinse it, cover with boiling water, bring to a boil, and rinse again under running water.
Add the canned white beans. By the way, instead of raw cabbage and beans, you can use a cabbage solyanka (a type of vegetable preserve) with beans. These delicious preserves are sold in stores or can be homemade for the winter.
Pour in chicken or meat broth. If you are cooking for a vegetarian or Lenten menu, use mushroom broth, vegetable broth, or water instead of meat broth.
Cook for 30 minutes over low heat, covering the pot with a lid to prevent the shchi from boiling over.
Bring to a boil. Salt to taste. Cook for 30 minutes over low heat, covering the pot with a lid to prevent the shchi from boiling over.
Season with smetana, which will give the dish the desired sourness.
Ladle the hot mushroom shchi into bowls. Garnish with smetana, which will give the dish the necessary tang. Sprinkle with finely chopped herbs and pepper. Serve with rye bread; it’s delicious with borodinsky bread (a dark rye bread flavored with coriander).
There's nothing quite like a steaming bowl of homemade Shchi to bring comfort and warmth to your table. The rich, earthy aroma of mushrooms combined with the subtle sweetness of cabbage and carrots creates a truly satisfying meal. Don't forget the traditional serving style: a generous dollop of smetana (or sour cream) to add a creamy tang, a sprinkle of fresh herbs, and a slice of dark rye bread on the side for dipping. We hope you enjoy this taste of Russian culinary heritage. Priyatnogo appetita, or enjoy your meal!
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