Spinach, Sorrel and Beetroot Soup

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

This soup of Polish origin is so popular in Russia that I have thought fit to include it among typical Russian soups. It is a summer soup and is served cold and in cups, like consommé.


  • lbs. of spinach
  • ½ lb. of sorrel
  • ½ lb. of beetroot tops
  • 4 tablespoons of the juice of pickled beetroot
  • 1 tablespoon of vinegar
  • 1 quart of white wine
  • 1 teaspoon of chopped fennel, the same of tarragon, a few slices of Dutch cucumber, a few lumps of ice, cold salmon, crayfish and horse-radish.


Chop the spinach, sorrel and beetroot tops and cook in a little butter till quite tender. Rub through a sieve, add the beetroot juice, the vinegar and the white wine and season with salt and pepper. Add a few lumps of ice, and serve, separately, pieces of cold salmon, chopped Dutch cucumbers, chopped horse-radish and crayfish tails, which are added to the soup at table.