1 pound beef short ribs
2 onions
1 leek (white part only)
1 carrot
1 parsley root
2 ounces celery root
1 teaspoon salt, plus more to taste
2 potatoes
Freshly ground pepper to taste
1 pound sorrel, or 1 pound endive plus 3 tablespoons lemon juice
1 pound spinach
1 tablespoon chopped fresh dill
1 tablespoon chopped scallions
? cup heavy cream
3 hard-cooked eggs, peeled and sliced

Place the meat, onions, leek, carrot, and parsley and celery roots in a 4- to 5-quart pot, add 2 quarts of water and 1 teaspoon of salt, bring to a boil, reduce the heat, and simmer, covered, for 1 hour, or until the meat is tender. Remove the meat and reserve for another use, strain the stock, discarding the vegetables, and skim the fat. Peel and cut each potato into 6 cubes and add to the soup. Add salt, if necessary, and pepper, cover the pot, and cook over medium heat for 15-20 minutes, or until the potatoes are tender. The soup can be cooked ahead of time to this point. Just before serving, heat the soup and prepare the sorrel and spin- ach: discard the stalks and withered leaves, wash thoroughly, and finely chop the leaves. Add to the soup, bring to a boil, then remove from the heat immediately. Add the dill and scallions, pour the shchi into a warmed tureen, and stir in the heavy cream. Garnish each serving with a few slices of egg.