No. 163 — Sorrel and Spinach Shchi, Half and Half
Complete English translation of Molokhovets recipe No. 163 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Prepare stock from soup roots, dried mushrooms, dill and barley groats, then strain. Finely chop the boiled mushrooms and fry in one spoonful of butter with finely chopped onion. Add one spoonful of flour, dilute with strained stock and bring to the boil.
Meanwhile prepare ¾–1 Russian pound of sorrel and the same amount of spinach as directed in recipe No. 45. Add these greens to the soup. At serving time add sour cream and fresh dill.
Offer hard-boiled eggs, small savory pies, fried groat porridge or similar accompaniments separately.
To provide
1½–2 Russian pounds of sorrel and spinach together; a little root vegetable, onion and 1 spoonful of butter ⅛ Russian pound of dried mushrooms, 1–2 onions and 1 spoonful of flour | 1½–2 glasses of sour cream, and dill |