Lenten Green Shchi with Goutweed and Nettle

Go in search of fresh ground elder and nettles in ecologically clean places – in a park, forest, or on your garden plot, where the greenery is maximally protected from harmful influences. Gathering these wild edibles is already part of the adventure!

Wear gloves to avoid stinging from the nettles. Carefully remove the tough stems and veins from both the ground elder and the nettles. Thoroughly rinse the leaves in a bowl of water to remove dust and dirt. Then drain them in a colander and let the water drip off.

Blanch the prepared leaves in boiling water directly in a sieve, then gently squeeze to remove excess moisture. Place the ground elder and nettle on a cutting board and chop them into thin ribbons. Transfer the chopped greens to a small saucepan.

Peel the onion and chop it very finely, much smaller than you would typically for a soup. Add the minced onion to the greens in the pot. Pour in approximately 600 ml of hot water.

Bring the contents of the pot to a boil, then reduce the heat and simmer the herbs with the onion for 10–15 minutes. Meanwhile, thoroughly rinse the buckwheat in several changes of water until the water runs clear, then drain it in a sieve.

Add the rinsed and dried buckwheat groats to the pot with the greens. Stir in half a teaspoon of salt. Continue to cook the green shchi with ground elder and nettle until the buckwheat is fully done, which will take approximately 15–20 minutes. Serve hot and savor this fragrant and wholesome dish!