Sorrel Soup

Green Shchi a summer soup in Russia, packed full of vitamins and nutrients.

  • 1 pound sorrel
  • 1 ½ T butter
  • 1 pound spinach
  • 6 c stock
  • 1 T flour
  • ½ c sour cream
  • salt and pepper

Method:
Pick over and wash sorrel, shake off water; chop fine. Saute in ½ T butter. Mash through colander.

Wash spinach thoroughly. Cook in boiling salted water. Drain. Mash through colander. Combine with sorrel and dilute with stock.

Cream butter with flour. Add ½ c boiling stock. Add mixture to soup; bring to boil. Good served cold.

Just before serving, blend in ½ c sour cream. Serve with dry toast.

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