Shchi Zelenӯe s Rӯboĭ

Name: Shchi Zelenӯe s Rӯboĭ (Fish shchi with sorrel and spinach)
Yield: Serves Four
Cuisine: Russia
Ingredients: a little cooking oil; sour cream, 5 tbs; chopped hard-boiled eggs, 2; chopped spring onion, 50 g (2 oz); herbs with a bay leaf; black peppercorns, 4; salt and pepper; salt and pepper; butter, 30 g (1 oz); spinach, 300 g (10 oz); sorrel, 300 g (10 oz); fillets of white fish, ½ kg (1 lb); herbs with a bay leaf; flour, 2 tbs; carrot, finely chopped; onion, finely chopped

Fish shchi with sorrel and spinach

Preparation info

Serves
Four

Difficulty
Medium

Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

About

Shchi is usually made with fresh or salted cabbage. This version differs in being made with sorrel (which grows wild in Russian woods and is often used in soups) and spinach.

Ingredients

fillets of white fish, ½ kg (1 lb)
sorrel, 300 g

Europe
Russia
Pescatarian
Eastern Europe
Soup

Method

Wash the sorrel and spinach, trimming off any thick stalks; cook them gently in a very little water; and make them into a purée.

Fry the onion and carrot in the butter, sprinkling some of the flour on them just before they are ready. Add 1 litre (2