Green cabbage soup
4 servings
40 minutes
Green shchi is a traditional Russian dish filled with the freshness of spring herbs. Its history dates back to ancient Russian cuisine when people used sorrel, nettle, and spinach to make nutritious soups. This light yet rich soup has a gentle sourness from the sorrel, a soft texture from the spinach, and an aroma of roots. Sautéed vegetables add depth of flavor while meat broth provides heartiness. Green shchi is especially good in warm weather when something fresh and light is desired. They not only satisfy hunger but also enrich the body with vitamins. They are served with sour cream and sometimes complemented with a boiled egg for added richness. A classic of Russian cuisine that brings comfort and the taste of nature!
1
Sort and wash spinach or nettle, boil in boiling water until soft, drain and pass through a sieve. Sort and wash sorrel, cut large leaves.
- Spinach: 500 g
- Sorrel: 200 g
2
Chop the roots and onion into small cubes and sauté in a soup pot with oil, add flour to them and continue frying for another 1-2 minutes.
- Onion: 1 piece
- Root vegetables (soup roots): to taste
- Wheat flour: 1 tablespoon
- Vegetable oil: 2 tablespoons
3
Then put the pureed spinach in a pot, mix well, dilute with hot broth and the liquid obtained from cooking the spinach, add bay leaf, pepper, and cook for 15-20 minutes.
- Spinach: 500 g
- Sorrel: 200 g
4
5-10 minutes before cooking ends, add sorrel leaves and salt to the pot.
- Sorrel: 200 g
