Shchi is a traditional Russian soup primarily made with cabbage. Its origins trace back to the 9th century, following the introduction of cabbage to Russia. The dish has evolved through the centuries, largely due to its simplicity and the availability of ingredients in the harsh Russian climate.

Primary ingredients in shchi include fresh or fermented cabbage, meat such as beef or pork, or can even be made without meat, called "postny shchi". Other common ingredients are potatoes, carrots, onions, and possibly tomatoes. Seasonings often include dill, bay leaf, black pepper, and garlic. When fermented cabbage, otherwise known as sauerkraut, is used, it is referred to as "sour shchi".

Shchi has been significant in Russian cuisine due to several factors, one being that it can be made cheaply and sustains well over time, making it suitable for the lengthy Russian winters. The soup can be served hot and holds a prominent place in the diets of various social classes. Traditionally, shchi is accompanied by rye bread and sour cream.

Throughout Russian history, shchi has been adapted for religious fasting and meatless days. Variations include adding grains like buckwheat or barley. While originally a peasant dish, its consumption gradually spread to all levels of society.

In literature, shchi has been mentioned as a staple of Russian life. It also became a part of Soviet-era food culture, being served in cafeterias and households alike. This dish remains popular today in Russia and areas with Russian cultural influence. Shchi’s enduring presence in Russian cuisine highlights its cultural and historical significance.