Yogurt, Spinach, and Sorrel Soup

Name: Yogurt, Spinach, and Sorrel Soup (Dovga)
Cuisine: Russia
Ingredients: 1 tablespoon finely chopped chives or dill; 1 tablespoon finely chopped chives or dill; salt and pepper; 2 tablespoons finely chopped fresh dill; 3 scallions, white part only, finely chopped; 3 scallions, white part only, finely chopped; 2 cups tightly packed sorrel leaves; salt and pepper; pinch of cayenne pepper or more to taste; 3 tablespoons finely chopped fresh mint; 2 tablespoons finely chopped cilantro; 1 quart chicken or vegetable broth; 1 cup tightly packed spinach leaves; 1-½ tablespoons all-purpose flour; 2 cups yogurt and more to garnish; 1 quart chicken or vegetable broth

Dovga

Preparation info

Makes
6
Servings

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

This soup is derived from one given in Anya von Bremzen and John Welchman’s book on Russian cooking, Please to the Table. Their version contains rice and yellow split peas, which you should feel free to add if you want a heartier version. What I love about this soup is the unusual combination of herbs—mint, sorrel, dill

Ingredients

Europe
Russia
Soup
Main course
Starter
Eastern Europe

Ingredients

Method