This Is Not Zelyonye Schi
2 lb sorrel
1 lb spinach
2 big onions
1 big carrot
2 potato
1 tablespoon dill (fresh is better)
fresh green onions
1/2 cup thick soy milk
1/4 cup soy sour cream
2 qt vegetable stock or water with veg cubes
fresh garlic (optional, I just really like it)
salt, pepper, paprika
Put the stock in a really big pot and bring to a boil. while you are waiting chop all the greens very small, cube potatoes, slice carrots and onions (not the green ones!). Boil together the potato, onion and garlic if you are using it for 5 minutes. Reduce heat and add all the greens and carrot pieces, cover and simmer for 25-30 minutes. Remove from heat and mix in soy milk and soy sour cream.
This is supposed to have chunk of beef and eggs in it, but this non-traditional version is really good, too! It's also apparently not very Russian to put garlic in everything, but I think it is good for you and recommend throwin it in anyway. :)
SO HOW'D IT GO?
Actually this is not a review, as much as it's a comment: Russians do use garlic in a lot of things, though I haven't seen it tossed into schi. :) But for borsch, it's a must! For schi, my Belarusian mother-in-law throws in sorrel leaves, plus homemade sour cabbage with carrots and wild cranberries. But she boils it with pork bones, so I'm curious to use this recipe and see if it compares.