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Cabbage soup with spinach greens

Spinach Shchi (Green Spinach Soup)

Quick to make, delicately flavored, and great for the appetite. Soups built on fresh greens are wonderfully wholesome and full of vitamins. Serve this shchi with sour cream or a splash of heavy cream, and round out the meal with any meat main you like.

luba60

Recipe author

Composition / ingredients

Servings:

Chicken broth

2000

Spinach

100

Onion

Carrot

Potatoes

Eggs

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 50 % 4 g

Fats 13 % 1 g

Carbohydrates 38 % 3 g

29 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 50 min

Step 1:

Gather all the ingredients and get started. If you like your shchi on the tangy side, keep some vinegar handy.
Step 2:

Peel the carrot and cut it into flower shapes — the soup will look much prettier and more appealing, especially if you're serving guests.
Step 3:

Set a pot of chicken broth over the heat (any broth you like works). Add the carrot and cook until it's nearly tender.
Step 4:

Finely chop the onion.
Step 5:

Rinse the spinach and chop it coarsely.
Step 6:

Cut the potatoes as you would for any regular soup.
Step 7:

Add the potatoes to the broth with the carrot, and once they're fully cooked, add the onion and chopped spinach. Season with salt and ground black pepper to taste.
Step 8:

Beat the eggs with a fork.
Step 9:

Once the spinach soup has boiled for about 5 minutes, drizzle in the eggs in a thin stream and cook for another 3–5 minutes.
Step 10:

And there you have it — a gorgeous, vitamin-packed bowl of shchi.