Schi is more or less dense sour soup, made on meat, fish or mushroom stock with different smoked cuts, pickles, sausages and other things. The density of schi depends on the quantity of the ingredients: cabbage, spinach, greens, vegetables, flour seasoning. The piquancy is created by pickle, vinegar, kvas, sour cream or tomatoes. True schi must be cooked in the oven or at least on very low heat.

Schi took a special place among national soups. Historians suppose that this dish was known long time ago before Baptising of the Rus. Once all soups were called Schi. Later Schi were meant as cabbage soups. But even now you can find the recipes of Schi with sorrel, spinach and young nettle. There are so many proverbs about favorite dish. "Boil schi to have guests in the house", "People don't go away from good schi", "Good wife is not the one who speaks well, but who cooks schi well".

Tastes change, but love of Russians towards Schi is eternal. Schi was eaten in tzar mansions and in poor houses as well. The only difference is that poor people had "empty schi", without meat where the base was cabbage and onion. Schi was the principal meal in monasteries.

Russian man couldn't live a day without schi. It was testified, that Russian men got so accustomed to schi that soldiers, being in France during the war 1812, pickled grapes leaves and cooked schi with them. By the way, it was possible to travel to France with your own schi. However, you need good frost for it. Travelers, in order to provide themselves with homemade meal, took frozen schi with them. And the taste of schi after freezing was even better.

The famous French writer was admired by the splendid smell and taste of schi, therefore he took the original recipe and included it in his cookbook.

Schi is served with a meat piece in a plate. To impart the taste, schi is usually served with sour cream.Pies and Koulebyaki are very good with Schi.

In spring schi is often cooked with sorrel, spinach and young nettle. This is «Green Schi» - Zeleny Schi. Zeleny Schi is served with chopped hard boiled eggs in the plate.