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    You are in: Home / Recipes / Green Russian-Style Meat Soup Recipe
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    Green Russian-Style Meat Soup

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 15 mins

    15 mins

    3 hrs

    Anya's Note:

    The idea and most of the directions come from a Russian cookbook. This is a variation on the green schi, a green meat-based soup served with half a hard-boiled egg in the bowl. It is great when made with sorrel (and can be made with a jar of schav), but, lacking that, some spinach and some lemon juice will do. The original recipe calls for an unspecified cut of beef, but I like it with beef heart, the silken texture of which matches the green soup perfectly.

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    Serves: 12


    bowls o ...

    Units: US | Metric

    For the soup

    • 1360.77 g beef heart (or just beef)
    • 2839.08 ml water
    • 2 bay leaves
    • 2 (566.99 g) package frozen chopped spinach (or 2 bunches fresh sorrel, chopped, or 2 jars schav, or some combination of these)
    • 1 lemon, juice of (less, if using sorrel instead of spinach)
    • 2 onions, chopped
    • 44.37 ml vegetable oil
    • 59.16 ml flour
    • salt

    For garnish


    1. 1
      Cut away as much fat and tough-looking parts from the meat as you can.
    2. 2
      Optionally, quickly brown the meat. You can add a piece or two of onion, while browning, to improve the flavor.
    3. 3
      Add the water and bring to the boil. Skim foam. Lower the heat, add the bay leaves, and simmer for 2-3 hours (or until the meat is tender when pierced).
    4. 4
      While the meat is cooking, heat the oil in a skillet. Add the onions and cook until golden and just beginning to turn brown.
    5. 5
      Add the flour to the onions and cook, stirring, until the onions are coated, and the flour is beginning to brown. Take off the heat.
    6. 6
      When the meat is done, take it out, cut it into bite-size pieces, and put back into the soup.
    7. 7
      Add the frozen spinach to the soup and raise heat to high. Heat to boiling, while breaking up the spinach. Lower the heat to a simmer and cook until the spinach is separated, 3-5 minutes.
    8. 8
      Add lemon juice and salt to taste. The soup should be slightly sour.
    9. 9
      Add the fried onions to the soup. Cook 1 minute.
    10. 10
      Pour the soup into bowls. Put into every bowl some chopped scallions (and some chopped parsley, if using) and half a boiled egg.
    11. 11
      Some people like to add sour cream or plain yogurt.

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    Nutritional Facts for Green Russian-Style Meat Soup

    Serving Size: 1 (470 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 232.3
    Calories from Fat 97
    Total Fat 10.8 g
    Saturated Fat 2.9 g
    Cholesterol 246.3 mg
    Sodium 189.1 mg
    Total Carbohydrate 8.3 g
    Dietary Fiber 2.6 g
    Sugars 1.7 g
    Protein 25.9 g

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