Traditional Russian Sauerkraut Soup (Shchi)

Serve hot with rye bread or sour cream on the side. The soup often tastes even better the next day as the flavors deepen. Store leftovers in the refrigerator for up to 3 days and reheat gently.

Variations:
Add diced potatoes or mushrooms for extra heartiness.

Use pork or chicken broth instead of beef for a lighter taste.

FAQ:
Q: Can I use fresh cabbage instead of sauerkraut?
A: Fresh cabbage can be used, but the soup will lack the characteristic sourness. You may want to add a splash of vinegar or lemon juice to mimic the tangy flavor.

Q: How do I make this soup vegetarian?
A: Use vegetable broth instead of beef broth and omit the meat bones.