Spinach Soup


Preparation info
  • Makes 8 cups 2 l ) without sorrel, 12 cups 3 l ) with;


    first-course servings without sorrel, 12 with
    • Difficulty


Appears in
Soup: A Way of Life

By Barbara Kafka

Published 1998

  • About

There are many different Russian soups called schi. This pleasantly tart (particularly if sorrel is available), cold version has an added snap from diced dill pickles. If that is too freaky for your taste, just substitute cucumbers for crunch. The beer stands in for kvass.


  • 2 pounds (900 g) spinach, stemmed and washed well but not dried
  • ¼ cup (15


In a large frying pan, cook the spinach, covered, over medium heat for 10 minutes, stirring once or twice, just until wilted. Drain.

In a food processor, finely chop the spinach with the dill. Scrape the mixture into a metal bowl. Stir in the scallion, pickles, beer, cups (