Green Russian-Style Meat Soup

"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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Ready In:
3hrs 15mins
Ingredients:
12
Yields:
12 bowls of soup
Serves:
12
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ingredients

  • For the soup

  • 3 lbs beef heart (or just beef)
  • 12 cups water
  • 2 bay leaves
  • 2 (10 ounce) packages 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
  • 3 tablespoons vegetable oil
  • 4 tablespoons flour
  • salt
  • For garnish

  • 6 eggs, hard-boiled
  • 1 bunch scallion, chopped
  • 12 tablespoons parsley, chopped (optional)
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directions

  • Cut away as much fat and tough-looking parts from the meat as you can.
  • Optionally, quickly brown the meat. You can add a piece or two of onion, while browning, to improve the flavor.
  • 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).
  • While the meat is cooking, heat the oil in a skillet. Add the onions and cook until golden and just beginning to turn brown.
  • 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.
  • When the meat is done, take it out, cut it into bite-size pieces, and put back into the soup.
  • 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.
  • Add lemon juice and salt to taste. The soup should be slightly sour.
  • Add the fried onions to the soup. Cook 1 minute.
  • Pour the soup into bowls. Put into every bowl some chopped scallions (and some chopped parsley, if using) and half a boiled egg.
  • Some people like to add sour cream or plain yogurt.

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