Green cabbage soup with egg
4 servings
30 minutes
Green shchi with egg is a traditional dish of Russian cuisine, known for its refreshing taste and nutritional value. Its history goes back centuries when greens were used to add a sour note to soups. In this recipe, the combination of sorrel and spinach gives the shchi a characteristic tanginess, while the addition of butter and sour cream makes the flavor softer and richer. A hard-boiled egg adds tenderness and makes the dish even more filling. Green onions and parsley complete the composition with fresh aromatic notes. These shchi are especially good in warm weather when one craves light yet nutritious food and pair excellently with rye bread.
1
Boil broth from meat and water. Chop sorrel finely. Place spinach in a pot, add a little water, cover, and simmer until soft, then pass through a meat grinder.
- Meat: 150 g
- Sorrel: 100 g
- Spinach: 120 g
2
Chop the onion, lightly fry in oil, then add flour, fry, gradually dilute with strained broth, add spinach and sorrel to the broth, and cook for 10-15 minutes.
- Onion: 20 g
- Butter: 10 g
- Wheat flour: 5 g
- Sorrel: 100 g
- Spinach: 120 g
3
Before serving the soup, add meat, a hard-boiled egg, sour cream, green onions, and finely chopped parsley.
- Meat: 150 g
- Chicken egg: 1 piece
- Sour cream: 40 g
- Green onions: 10 g
- Parsley: 5 g