Schi (Russian Cabbage Soup)

READY IN: 4hrs 30mins
Recipe by Molly Schneider

This is a thick, hearty, stew-like soup that is traditionally served with boiled potatoes; my mother's family came from Russia and always made this soup. It's great to put on the stove or in the crockpot in the late morning, do a big project in the meantime, and serve for supper.

Top Review by cioci

Started out cooking in a crockpot,8 hours later cabbage still not cooked,better prepared in a stockpot.Added can of tomatoes since fresh tomatoes didn't quite do the trick.Sauerkraut gave soup a tart taste.

Ingredients Nutrition


  1. In a medium-to-large stewpot or crockpot, layer the above ingredients in the following order: Bacon, 1/4 of the cabbage, 1/4 of the sauerkraut, 1/4 of the tomatoes, 1/4 of the barley.
  2. Layer the remaining cabbage, sauerkraut, tomatoes and barley in the same amounts and order.
  3. If there appears to be insufficient tomato juice, add about 1 cup water.
  4. Salt and pepper if desired.
  5. Cover, cook on high for about 20 minutes, then reduce heat to simmer and cook for an additional 3-5 hours, checking occasionally to make sure your heat is low enough that the soup does not burn.

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