Green herb soup Russian style

Ingredients for 4 servings:

• 2 liters of chicken broth (with meat or instant)
• 200 g nettles, young
• 200 g spinach, fresh
• 200 g sorrel, fresh
• 1 onion(s)
• Oil, for frying
• 1 tbsp flour
• Salt
• 1 egg(s), hard-boiled
• 4 tbsp sour cream

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

the summer version of Shchi

I often make this soup in the summer – it tastes wonderfully refreshing and tart, and isn’t overpowering in the heat. It’s best to collect nettles with gloves and then blanch them in boiling water – this will eliminate the sting. Wash the nettles and spinach thoroughly, cook in the boiling broth until the leaves are soft, then mash them. Wash and finely chop the sorrel. Finely chop the onion, fry in a little oil, and add the flour. Mix the nettle and spinach mixture with the fried onions, pour over the broth, simmer for another 10 minutes, then add the sorrel and salt. When serving, place a slice of hard-boiled egg and 1 tablespoon of sour cream on each plate.