Sorrel and egg shchi

Description

Hearty and aromatic soup. Sorrel borscht with spinach and egg turns out fresh, slightly tangy, and very nutritious. Don't hesitate to try making this soup—both you and your family will be delighted, as this dish perfectly diversifies your usual diet. When serving, garnish the sorrel borscht with a hard-boiled egg, cut in half, and sour cream. Sprinkle chopped herbs on top. Serve with fresh herbs and sour cream.

Instructions

1. 1

   Step 1

   Rinse the spinach and sorrel thoroughly, peel the potatoes and also rinse them under water. The spinach and sorrel should be fresh. This is very important to achieve a rich flavor.

2. 2

   Step 2

   Boil a broth using any type of meat. It can be chicken, beef, or pork broth—choose according to your preference for fat content, richness, and flavor. Add salt and pepper to the broth and bring it to a boil.

3. 3

   Step 3

   Meanwhile, cut the potatoes into small cubes and add them to the broth.

4. 4

   Step 4

   Chop the spinach and sorrel, then boil them separately in a small amount of water. After cooking, cool the greens. Blend the greens in a blender or chop into large pieces, then add to the soup when the potatoes are cooked.

5. 5

   Step 5

   Boil the eggs hard for serving. Sorrel soup is ready!