165 Cold spinach soup with salmon


Preparation info

    • Difficulty


Appears in

A Gift to Young Housewives

By Elena Molokhovets

Published 1992

  • About


  • ½ lb sorrel
  • 1 lb spinach or lbs young beet greens
  • 3 [sic] cucumbers
  • green onion
  • dill
  • 3–6 pieces of sugar, or ½ glass or more treacle
  • 2–3 bottles sour shchi
  • 2 lbs fresh salmon, white salmon, or whitefish
  • horseradish
  • (25 crayfish tails)
  • salt


    Clean and wash sorrel, cook the sorrel in its own juice, and rub through a fine sieve. Boil spinach or young beet greens in salted water until tender, finely chop, and mix with the sorrel. Add a couple of cubed cucumbers, dill, green onions, greens, salt, and fine sugar or treacle. Dilute with sour shchi and add ice. Cook a fresh salmon (lososina ili semga), white salmon, or whitefish in boiling water and add the fish to the soup when serving at the table. Serve with grated horseradish. Sherry or champagne may be added and also crayfish tails.