Shchi with sorrel, spinach and dried mushrooms

Ingredients for 8 servings:

• 400 g sorrel
• 400 g spinach, fresh
• 1 bunch of soup vegetables
• 50 g mushrooms, dried
• 1 onion(s), chopped
• 2 tbsp butter
• 1 tbsp flour
• 3 tbsp semolina
• salt and pepper
• 2 eggs, hard-boiled
• sour cream

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

delicious spring soup from Russian cuisine, can be eaten hot or cold

Soak the dried mushrooms for half an hour. Then boil them in the soaking water for a quarter of an hour until soft and drain. Reserve the mushroom liquid. Cut the mushrooms into pieces, fry them with the chopped onion in half the butter. Sprinkle with flour, continue frying briefly, and deglaze with the mushroom liquid. While the mushrooms are soaking, chop the soup vegetables, fry them in the remaining butter, pour in one and a half liters of water, and simmer for twenty minutes. Sprinkle in the semolina. Purée finely with an immersion blender. Wash the spinach and sorrel and trim the stalks. Add the leaves to the vegetable broth and bring to a boil briefly. Purée again with an immersion blender, this time only roughly. Pieces of leaves may still be visible. Add the mushrooms along with the mushroom broth and heat through. Season with salt and pepper. Serve with a dollop of sour cream and two slices of hard-boiled egg. The soup also tastes delicious cold.