No. 2239 — Green Shchi with Sorrel and Spinach
English historical translation of Molokhovets recipe No. 2239 from the 1901 Russian cookbook, retaining original methods and measures.
Cook broth from roots, onions, greens and two to four dried mushrooms.
Take one and a half pounds young sorrel, or as older sorrel grows more sour mix equal parts sorrel and spinach, or half a pound sorrel to a pound spinach according to taste.
Wash and chop sorrel and stew in its own juice with half a spoonful butter, optionally sieve.
Wash spinach repeatedly, blanch uncovered in salted boiling water with a quarter teaspoon soda, cool in water, drain and sieve.
Combine sorrel and spinach, lightly fry in butter with half a spoon flour, add about half a glass sour cream and dilute with strained broth fifteen minutes before serving.
Bring to a boil twice uncovered. Serve with buckwheat kasha and croûtons, eggs, pies, fritters, cheese pastries or fillings in shells.