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Russian Spinach / Sorrel Soup – Schevel

This is a popular and very healthy soup in Russia that can be eaten either hot or cold and is quite popular in the summer. The soup is not actually made with spinach, in Russia it is made with Sorrel leaves, which are similar in texture but are sour.  I’ve yet to find sorrel in any American store so we usually use spinach and add some lemon juice to the soup at the end.


  • 0.5 cup rice
  • 1 grated carrot
  • 1 chopped onion
  • 3 medium potatoes cubed
  • 15oz spinach – fresh or canned – sorrel if you can find it
  • Salt, dill, other seasoning to taste
  • 2 boiled eggs – chopped

Bring a pot of water to a boil. In the meantime, wash the rice, wash the spinach if it’s fresh, and prep the rest of the veggies. We like to a keep a frozen supply of chopped dill and carrots to make cooking a little easier.

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Once the water is boiling add the rice, carrots, onion and the potatoes. Cook for about half an hour. In the meantime, boil and dice the eggs.

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After half an hour, add the spinach, and eggs as well as the seasoning. Cook for an additional hour.

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Serve hot or chilled with a spoon of sour cream. Enjoy!

One Comment

  1. Grace Kratovil says:

    I’m hungry for sorel soup, but my leaves are only about 3 inches high. My mother used to add chopped rhubarb if her leaves were too young and not sour enough. A favorite recipe of my kids but a little different. I use parsley, dill and green onions. What a treat.

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