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Sorrel Soup

Green Shchi [1] a summer soup in Russia, packed full of vitamins and nutrients.

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.