I made Shchi, a Russian cabbage soup, before an odd spell of warm weather a few days ago, but today is cold and rainy and therefore perfect for soup. My toddler will not eat the soup, so I will round out the meal in an eastern European fashion with buttery egg noodles and mushrooms, plus beets, yogurt, bread, and other garnishes.
- Buttered egg noodles with mushrooms
- Cooked beets with quick vinaigrette dressing
- Chopped dill, parsley and garlic
I plan to sautée pre-sliced mushrooms in some butter with a little paprika while the water for the noodles comes to a boil. At the same time I’ll slowly warm the soup on the stovetop. I have some cooked beets in the refrigerator, which I’ll chop and then cover with a quick dressing of oil and vinegar. When the noodles are done, I’ll drain them and add them to the mushroom pan with more butter. Then I’ll wash and chop the dill and parsley and quickly mince a piece of garlic for the soup. Oh, and a few slices of bread!