schchi

Soups such as Schchi (sauerkraut soup), ice cream and of course, caviar, are excellent.

1960, Pan American World Airways, New Horizons World Guide: Pan American’s Travel Facts About 92 Countries, 9th edition, New York, N.Y.: Simon & Schuster, →LCCN, page 159

The recent and excellent Soviet book on Fish Dishes, written by an authors’ collective including Academician A. A. Pokrovsky, contains recipes which are more practical, including the following fish versions of three of the most popular and traditional Russian soups: Solyanka, Schchi and Borshch.

1979, Alan Davidson, North Atlantic Seafood, Harmondsworth: Penguin Books, published 1986, →ISBN, page 344

[…] [d]ining-room—schchi. I ate it up, […]

1983, Socialism, Theory and Practice: Soviet Monthly Digest of Theoretical and Political Press, Novosti Press Agency

One of the best-known Russian soups is probably schchi, of which there are many versions.

1984 April 11, Craig Claiborne, “Q&A”, in The New York Times, New York, N.Y.: The New York Times Company, →ISSN, →OCLC, archived from the original on 24 May 2015, page C14

It’s the kind of food that Mrs. Cleaverski would have served Wally and the Beavski: Russian pancakes, either whole wheat with walnuts or oatmeal with raisins; schchi, a soup (we would call it a stew) of meat, potatoes, celery and cabbage; stuffed cabbage (highly recommended); the best cottage fries in LA.

1988, Stores: The Bulletin of the N.R.D.G.A., volume 70, National Retail Dry Goods Association, page 39, column 3