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Zelyonye Schi (Green Schi) recipe

2 lb Sorrel
1 lb Endive w/ juice of 3 lemons
1 lb Spinach washed and dried
2 1/4 qt Beef stock
2 ea Onions
1 ea Carrot
1 1/2 ts Salt
2 ea Potatos peeled
1 tb Dill fresh & chopped
1 tb Scallions chopped
1/2 c Heavy cream
4 ea Eggs hardboiled & sliced
1/4 c Sour cream
measures conversion [+]

Bring the beef stock to a boil in a large pot. Add the onion, salt, & sorrel (or spinach & endive & lemon juice). Cube the potatos into 3/4" cubes and add to pot. Cook for 10 minues. Reduce heat and simmer for 1 hour. Remove from heat and place into a large tureen and stir in the cream, add the dill. serve and garnish with a dollop of sour cream & slices of egg. *NOTE: This better made with sorrel than endive but I have seen kale with spinach used as well instead of sorrel.

Cuisine: Ukrainian
Source: Dr. Donald Houston's collection ORIGIN: Taisa Kamnotskaya, Kyiv-Ukraine, circa 1997
Recipe category: Soups > Schi-and-Borsch, Vegetable-Dishes > Other

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