RUSSIAN TRADITIONAL FOOD: GREEN SHCHI (GREEN SORREL SOUP)
RUSSIAN TRADITIONAL FOOD: GREEN SHCHI (GREEN SORREL SOUP)
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Published: 21.01.2021
Summer traditional Russian cuisine
Welcome to the new edition of Matryoshka’s Diary. Today, I will share a recipe for one of our most favorite summer dishes – Green Shchi. Russian cuisine is another great way to learn more about our traditions and culture.
Green Shchi, or Russian sorrel and cabbage soup, is an easy and inexpensive dish to make (if you have access to the ingredients in your place of residence).
Summer food in Russia, just like in many other countries, is lighter and includes many vegetables and fruits. Green sorrel soup or shchi is a perfect example of a seasonal dish which is cooked with fresh, young greens such as sorrel, nettle, and spinach.
Welcome to the new edition of Matryoshka’s Diary. Today, I will share a recipe for one of our most favorite summer dishes – Green Shchi. Russian cuisine is another great way to learn more about our traditions and culture.
Green Shchi, or Russian sorrel and cabbage soup, is an easy and inexpensive dish to make (if you have access to the ingredients in your place of residence).
Summer food in Russia, just like in many other countries, is lighter and includes many vegetables and fruits. Green sorrel soup or shchi is a perfect example of a seasonal dish which is cooked with fresh, young greens such as sorrel, nettle, and spinach.
Russian soup
Origin of shchi
This traditional Russian soup emerged in the XXI-XXII century with the widespread use of cabbage in Russia (the country was called Rus’ at the time). There are several versions of the origin of the word “shchi”. According to the first one, the word originated from an ancient Russian word “съто” which means “food”, or “съти” which stands for “hot broth”. The second version suggests that the word “shchi” has the same root as the Dutch word “sky” which can be translated as “broth, chowder”.
This traditional Russian soup emerged in the XXI-XXII century with the widespread use of cabbage in Russia (the country was called Rus’ at the time). There are several versions of the origin of the word “shchi”. According to the first one, the word originated from an ancient Russian word “съто” which means “food”, or “съти” which stands for “hot broth”. The second version suggests that the word “shchi” has the same root as the Dutch word “sky” which can be translated as “broth, chowder”.
A historical note
Shchi was a favorite dish of the old and the young, the rich and the poor, peasants and nobility. The well-off noble class could afford to cook sorrel soup with a rich meat broth, while the peasants cooked lean, meatless shchi with vegetable broth. The wide variety of folklore sayings and proverbs indicates that the dish became an integral part of Russian culture: “Where there is shchi, there are we” and “Shchi and porridge are our forage”.
Shchi was a favorite dish of the old and the young, the rich and the poor, peasants and nobility. The well-off noble class could afford to cook sorrel soup with a rich meat broth, while the peasants cooked lean, meatless shchi with vegetable broth. The wide variety of folklore sayings and proverbs indicates that the dish became an integral part of Russian culture: “Where there is shchi, there are we” and “Shchi and porridge are our forage”.
“Где щи да каша, там и место наше!”
A useful tip
As sorrel loses its color during boiling, it is important that you add it to the soup last. Thus, it saves its vitamins and pleasant sourness.
As sorrel loses its color during boiling, it is important that you add it to the soup last. Thus, it saves its vitamins and pleasant sourness.
Ingredients:
- 2 cups young cabbage, shredded
- 1 medium bunch fresh sorrel leaves
- 1 cup spinach, optional
- 2 medium potatoes, chopped
- ½ medium onion, chopped
- ½ tablespoon butter
- 8 cups chicken broth
- 2 hard-boiled eggs
- sour cream, optional
- parsley, for garnish
- salt
There are lots of health benefits of sorrel
Instructions
1. Wash and drain sorrel and spinach, cut into thin strips, set aside. Finely slice the cabbage; Chop potatoes and onion.
2. Heat heavy saucepan in medium heat, add butter and onion, sauté until slightly golden about 4-5 minutes. Add chicken broth (or you can use vegetarian broth instead) and potato, bring to boil, cook for about 15 minutes. Add salt to taste.
3. Put the cabbage into soup, bring to boil, and cook 5 minutes more, until potato is done. Add sorrel and spinach, bring to boil, cover, and remove from heat. Stand for 5-7 minutes.
4. Cut egg into halves, chop parsley.
5. Serve soup hot, with egg half, sour cream, and parsley.
Enjoy!
1. Wash and drain sorrel and spinach, cut into thin strips, set aside. Finely slice the cabbage; Chop potatoes and onion.
2. Heat heavy saucepan in medium heat, add butter and onion, sauté until slightly golden about 4-5 minutes. Add chicken broth (or you can use vegetarian broth instead) and potato, bring to boil, cook for about 15 minutes. Add salt to taste.
3. Put the cabbage into soup, bring to boil, and cook 5 minutes more, until potato is done. Add sorrel and spinach, bring to boil, cover, and remove from heat. Stand for 5-7 minutes.
4. Cut egg into halves, chop parsley.
5. Serve soup hot, with egg half, sour cream, and parsley.
Enjoy!
Interested in learning more about Russian culture or perhaps doing some Russian cuisine cooking classes while learning the language in Russia? We offer a wide range of courses for any age or level of Russian – click here to find out more.
Elena Killiakova
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