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READY IN 4 hrs
20 mins
Beefy Russian Cabbage Soup Recipe

Beefy Russian Cabbage Soup

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again

Recipe by  

Ilshat, my Siberian friend, tells me that this recipe for Beefy Russian Cabbage Soup approximates to shchee - a peasant soup made of whatever is left over in the cold, harsh, Siberian winters where temperatures regularly fall below -40ºC (which also happens to be -40ºF). Everything close at hand is thrown into the pot and cooked all day long. It's a dish whose gentle aromas permeate the kitchen and is perfect for those days when there is a fire roaring, snow is falling outside, and all you can do is cuddle up with a blanket, a good book and a bowl of Beefy Russian Cabbage Soup.

      Preparation Time: 20 Minutes

      Cooking Time: 4 Hours

Ingredients for Beefy Russian Cabbage Soup

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 6:
beef shanks (shin or leg)
salt and pepper
2 cloves
2 stalks
4 small
7 oz
dry lentils
bay leaves
1 can
chopped (crushed) tomatoes in tomato juice (14oz - 400g)
3 tablespoons
tomato purée (tomato paste)
1 teaspoon
2 teaspoons
fresh thyme leaves
4¾ pints
½ head
6 medium
6 tablespoons
sour cream


How to Cook Beefy Russian Cabbage Soup

  1. Peel and crush (mince) one clove of garlic. Season the beef shanks with salt, freshly ground black pepper and the crushed garlic paste. Roast for 25 minutes in a moderately hot oven (Mk 6 - 400ºF - 200ºC). Remove the shanks from oven, allow to cool a little, then remove the meat and roughly chop it, reserving the bones.
  2. Peel and crush (mince) the other clove of garlic, chop the celery stalks, peel and chop the onions and turnips, and peel and cut the carrots into slices about ½" (1cm) thick. Place all these, plus the meat, bones, lentils, bay leaves, tomato purée (tomato paste), chopped (crushed) tomatoes, paprika, thyme and water into a large Dutch oven or casserole dish.
  3. Season with salt and freshly ground black pepper to taste then bring to the boil over medium heat. Lower the heat and simmer gently, uncovered, for 3 hours, stirring from time-to-time. Shred the cabbage, stir it into the pot and cook for a further 30 minutes. Peel and quarter the potatoes, add them to the pot, cover, and cook for a final 20-30 minutes still stirring occasionally.
  4. Your Beefy Russian Cabbage Soup is now ready, so remove the bay leaves and the bones and serve in large bowls with a tablespoon of sour cream on top and a chunk of crusty bread alongside.

Before crushing (mincing), cut the garlic cloves down the middle long-ways and remove the central 'germ' (the thin stem that looks like a pale green or translucent vein). You will still be able to enjoy the hint of flavour without everybody thinking of you as a "Garlic Dragon" afterwards.
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Reviews of Beefy Russian Cabbage Soup

Rating 4 out of 5 - Many cooks will make this recipe again August 28 2013
Though there appear to be lots of ingredients, they are all very basic and easy to get hold of, and the recipe is very simple to follow. The result is an excellent, hearty soup that will fill hungry stomachs and satisfy all the taste buds at the same time. Well worth the extra time cooking (it looks after itself anyway!).
(3 reviews)

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