Sorrel and nettle soup
Description
A hearty first course. Shchi can be made "empty" (that is, with water) or with meat. There are many ways to prepare shchi; I've chosen the optimal version for myself, where the sourness is just right and the taste is delicious. Give it a try. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Prepare the ingredients for the soup. Bring water to a boil and season with salt to taste. The bunches of greens should be large, no less than 150 grams each.
- 2
Step 2
Peel and cut all the vegetables into small pieces. For spices, you can use bay leaf, pepper (whole or ground), and root spices.
- 3
Step 3
Put the vegetables into boiling water and cook for 20 minutes, or until fully cooked.
- 4
Step 4
Wash all the greens thoroughly. Be careful with the nettle—preferably wear gloves! Cut the greens into 1–1.5 centimeter pieces.
- 5
Step 5
When the vegetables are ready, adjust the broth seasoning with salt, add all the herbs, and cook the soup for another 3-4 minutes. Remove the shchi from heat. Let it steep. Serve the soup with ground (or fresh) pepper and sour cream.