ReceptnaptárGreen shchi with sorrel and egg
Green shchi is a spring soup whose tang comes from sorrel. In Russian cooking it is made when the first greens appear, with egg and sour cream. It is light but filling.
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Method
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- Soften the onion and carrot in oil for 5 minutes.
- Bring the stock to the boil, add the potatoes and cook for 12 minutes.
- Add the fried vegetables.
- Add the sorrel, season and cook for 3-4 minutes until it wilts but stays green.
- Serve with egg quarters, sour cream and dill.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Add the sorrel only at the end so it keeps its colour.
- Soften the tang with a little sour cream if you like.
- Spinach with a little lemon juice works too.
Frequently asked questions
Can it be made without meat?
Yes, it is good with vegetable stock too.
What can replace sorrel?
Spinach and a little lemon juice.
Similar recipes
- Preserving sorrel for winter · Hungarian
- Sorrel soup with sour cream · Hungarian
- Sorrel Sauce · Hungarian
- Sorrel soup · Hungarian
- Shorbat adas bil hamod (Lebanese lemony lentil soup with chard) · Middle East & Caucasus
- Horta (boiled wild greens) · Greek
More russian ideas
- Borscht (Russian beetroot-cabbage soup)
- Pirozhki (Russian baked filled buns)
- Olivier salad (Russian potato salad with mayonnaise)
- Solyanka (sour smoked meat soup)
- Okroshka (cold kefir soup)
- Vinaigrette salad (Russian beetroot salad)
- Seledka pod shuboy (herring under a fur coat)
- Shchi (Russian cabbage soup)
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