Cabbage Soup with Chicken (Fresh Cabbage Shchi)
The most delicious and light summer soup! Fresh cabbage shchi with chicken is a fragrant, low-calorie dish made with fresh vegetables and chicken meat. It’s loved by both adults and children — ideal for anyone watching their figure.
Updated : 14 November, 2025
Easy
About 30 min.
Ingredients
600 grams
Chicken
700 grams
Cabbage
600 grams
Potato
1
Onion
1
Carrot
400 grams
Tomato
50 milliliters
Vegetable oil
2
Laurel leaf
to taste
Dry spices
1 teaspoon
Sugar
2 liter
Water
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Use a whole chicken or any parts of it - backs, thighs, wings, etc., work great for the broth.
Step 2
Place the chicken in a pot, cover with water, and bring to a boil over high heat. Add salt and skim off the foam that forms. Reduce the heat to medium and cook until the meat is done - about 30-40 minutes.
Step 3
Meanwhile, prepare the rest of the ingredients. Remove the tough outer leaves from the cabbage. Peel the potatoes, garlic (if using), onion, and carrot. Rinse all vegetables and herbs in cold water.
Step 4
Finely chop the onion and grate the carrot on a coarse grater.
Step 5
Dice the tomatoes into small cubes. If you prefer, peel them first, though I usually don’t.
Step 6
Heat a little vegetable oil in a skillet. Add the onion and carrot and sauté, stirring, until the onion becomes translucent.
Step 7
Add the tomatoes to the skillet, stir, reduce heat to medium, and cook together for about 7-10 minutes.
Step 8
Cut the potatoes into medium-sized cubes or sticks.
Step 9
Shred the cabbage into medium-thick strips - not too thin, so it holds its shape while stewing.
Step 10
Remove the cooked chicken from the broth. Add the potatoes to the pot and cook until tender (about 20 minutes).
Step 11
Increase the heat slightly. Add the cabbage, bay leaf, and sautéed vegetables to the broth. Add salt and a little sugar to taste.
Step 12
Separate the cooled chicken meat from the bones and return it to the pot. Once it boils again, reduce the heat to very low, cover with a lid, and simmer for about 1 hour. If your cabbage is mature, cook for up to 1½ hours.
Step 13
Add finely chopped fresh herbs and garlic. Remove from the heat and let the soup sit for 5-10 minutes.
Step 14
The most aromatic and delicious fresh cabbage soup is ready! Serve hot, sprinkled with black pepper.
Step 15
This cabbage soup is especially tasty with a dollop of sour cream.
Author note
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