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
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.