📝 About This Recipe
Green Shchi, often called 'Zelyonye Shchi', is Russia's beloved herald of spring, featuring the bright, lemony punch of fresh sorrel leaves. This vibrant soup balances a rich, savory broth with the refreshing acidity of greens, creating a light yet deeply satisfying meal. Traditionally served during the first warm days of the year, it is a nutritional powerhouse that captures the essence of rustic Slavic soul food.
🥗 Ingredients
The Broth Base
- 500 grams Beef brisket or chuck (cut into 1-inch cubes; bone-in adds more flavor)
- 2.5 liters Water (cold, filtered)
- 2 pieces Bay leaves
- 5-6 Black peppercorns (whole)
- 1 tablespoon Salt (adjust to taste)
Vegetables and Greens
- 300 grams Fresh Sorrel (stems removed, leaves roughly chopped)
- 3 medium Potatoes (peeled and cubed into 1/2 inch pieces)
- 1 large Carrot (grated)
- 1 medium Yellow Onion (finely diced)
- 100 grams Fresh Spinach (chopped (optional, to balance acidity))
- 2 tablespoons Unsalted Butter (for sautéing)
- 1/2 cup Fresh Dill (finely chopped)
- 3-4 stalks Green Onions (sliced)
For Serving
- 3-4 pieces Hard-boiled Eggs (halved or quartered)
- 1/2 cup Smetana (Sour Cream) (for dolloping)
- 1 loaf Black Bread (for serving on the side)
👨🍳 Instructions
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1
Place the beef cubes in a large soup pot and cover with the cold water. Bring to a boil over high heat.
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2
As the water reaches a boil, use a slotted spoon to skim off any gray foam that rises to the surface to ensure a clear broth.
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3
Once clear, add the bay leaves and peppercorns. Reduce heat to low, cover, and simmer gently for 45-60 minutes until the meat is tender.
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4
While the broth simmers, prepare your vegetables. In a skillet, melt the butter over medium heat.
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5
Add the diced onions to the skillet and sauté for 3-4 minutes until translucent.
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6
Add the grated carrots to the onions and cook for another 5 minutes until softened and the butter turns a golden orange hue.
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7
Once the meat is tender, add the cubed potatoes to the pot. Increase heat slightly and cook for 10-12 minutes until the potatoes are fork-tender.
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8
Stir the sautéed onion and carrot mixture into the main pot.
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9
Add the chopped sorrel and spinach (if using) to the pot. The greens will wilt almost immediately and change from bright green to an olive tone; this is normal.
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10
Stir in the fresh dill and green onions. Season with salt to taste.
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11
Let the soup simmer for just 2-3 more minutes to allow the flavors to marry, then remove from heat.
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12
Remove the bay leaves before serving. Let the soup rest covered for 10 minutes to deepen the flavor profile.
💡 Chef's Tips
If sorrel is too tart for your palate, replace half of it with fresh spinach and add a squeeze of lemon juice at the end instead. Always start with cold water for the broth to extract the maximum flavor from the meat. Do not overcook the sorrel; it only needs a few minutes to release its signature tang. For a vegetarian version, use a rich vegetable stock and sauté the vegetables in extra butter for richness. If you can't find fresh sorrel, many Eastern European markets sell 'Jarred Sorrel' which works perfectly—just be sure to drain the brine.
🍽️ Serving Suggestions
Serve each bowl with a generous dollop of cold Smetana (sour cream) to balance the acidity. Place two halves of a hard-boiled egg directly into each soup bowl for a traditional presentation. Accompany with thick slices of toasted rye or Borodinsky black bread rubbed with a clove of raw garlic. Pair with a chilled glass of Kvass or a crisp dry white wine to complement the herbal notes. For a true feast, serve alongside 'Salo' (cured pork fat) on crackers.