Fish Shchi of Sorrel and Spinach
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- ruffe
- funt fresh sturgeon
- funt white roots
- onion
- greens bouquet
- funt spinach
- funt sorrel
- stakan flour
- lozhka butter
- stakan smetana
- hard eggs
Instructions
- Boil and strain a ruffe-and-root broth.
- Scald, skin, and poach the sturgeon in the broth; portion it.
- Prepare sorrel and spinach as in No. 93 and season the shchi with flour, butter, and smetana.
- Add the sturgeon and serve with hard eggs.