Sauerkraut Shchi Soup in the Oven in a Clay Pot

Name: Sauerkraut Shchi Soup in the Oven in a Clay Pot
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 6 servings
Ingredients: 700 g Beef

Thick, superb, and flavorful! Sauerkraut Shchi Soup in the oven in a clay pot is truly incredible. It’s very nutritious and filling, perfect for a hearty family lunch. While baking, it fills the whole house with delicious aromas!

4.1

(8)

Updated : 25 September, 2025

Easy

About 30 min.

Ingredients

700 grams

Beef

400 grams

Sauerkraut

5

Potato

1

Carrot

2

Onion

0.5 tablespoon

Butter

1 tablespoon

Tomato paste

3 tablespoon

Vegetable oil

1

Laurel leaf

1 tablespoon

Wheat flour

1

Garlic

to taste

Greens

to taste

Ground black pepper

0.5 teaspoon

Caraway

0.5 teaspoon

Dill

Table

Table of volume measurements:

teaspoon - 5 ml
dessert spoon - 10 ml
tablespoon - 20 ml
glass - 200 ml

Preparation

Screen ON

Step 1

You can use any meat. Beef on the bone gives the most flavorful soup. You can use sauerkraut with or without carrots.

Step 2

Peel and rinse the onion and carrot. Wash the meat under running water. Put the meat, one onion, and carrot into a pot. Add cold water and bring to a boil over high heat. Remove any foam, lower heat to minimum, and cook the broth for about 1-1.5 hours. Then remove the meat, slightly cool, and cut into small pieces. Remove the onion and carrot from the broth.

Step 3

In a heavy-bottomed pan, put the cabbage, butter, tomato paste, caraway seeds, and dill seeds. Mix thoroughly and stew over low heat under a lid for 30 minutes. Occasionally open the lid, stir, and check that cabbage does not burn. Add 1-2 tbsp boiling water if necessary.

Step 4

In a separate pan, sauté the second onion finely chopped in vegetable oil until translucent. Add flour and stir for a few seconds.

Step 5

Peel, rinse, and cut potatoes into large pieces.

Step 6

Place potatoes at the bottom of a clay pot (or cauldron).

Step 7

Add beef and sautéed onion.

Step 8

Add cabbage and bay leaf to the pot. Pour in broth. Do not fill broth to the top to avoid overflow during cooking.

Step 9

Place shchi in a preheated oven. At 350-390°F (180-200°C), bring to a boil, then reduce oven heat to 300-340°F (150-170°C). Cook for about 1.5-2 hours depending on your oven and potato readiness. The broth should simmer gently, not boil vigorously.

Step 10

Rinse and finely chop herbs.

Step 11

Add herbs and minced garlic to the finished soup.

Step 12

Serve immediately or leave the soup to chill overnight. Serve with fresh sour cream and ground allspice.