Green shchi

Description

A hearty first course. It's unjustly forgotten that spinach borscht is tastier and healthier than sorrel borscht. No wonder spinach is called a "broom for the stomach." This recipe will yield a light, nutritious soup, though don't expect the tartness that sorrel provides. Serve with fresh herbs and sour cream.

Instructions

1. 1

   Step 1

   Dice the onion into small cubes, peel the carrot and do the same with it. Cut the celery into small pieces.

2. 2

   Step 2

   Peel the potatoes and cut them into medium cubes. Chop the cabbage, separating the leaves from the core.

3. 3

   Step 3

   In a heavy-bottomed pot, heat the olive oil and sauté the pressed garlic in it. Then add all the vegetables and fry them over medium heat, adding salt and spices. Cover with a lid and simmer for 5 minutes.

4. 4

   Step 4

   Pour the broth over the vegetables, bring to a boil, and cook until the potatoes are done.

5. 5

   Step 5

   Fry the bacon in a skillet until crispy, then cut it into strips.

6. 6

   Step 6

   Use an immersion blender to puree the vegetables in the soup, then add cabbage and spinach. Simmer over low heat for a few minutes until the cabbage becomes tender.

7. 7

   Step 7

   Serve the soup with pieces of bacon.