Spring Greens Borscht recipe

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Ingredients

4 large potatoes, peeled and diced
2 bunches green onions, chopped
1 bunch fresh spinach leaves, chopped
1 bunch fresh sorrel, chopped
2 eggs, beaten
salt to taste
1 tablespoon white sugar
1 teaspoon white vinegar, or to taste
1 cucumber, diced
2 hard-cooked eggs, diced
¼ cup sour cream, for topping
2 sprigs fresh dill weed, chopped

Nutrition Info

242.6 calories
carbohydrate: 43.3 g
cholesterol: 102.7 mg
fat: 4.7 g
fiber: 6.6 g
protein: 9.7 g
saturatedFat: 1.8 g
servingSize: -
sodium: 92.2 mg
sugar: 5.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Fill a large pot about 3/4 full with water, bring to a boil. Add diced potatoes and cook until fork-tender, 8 to 10 minutes. Stir in green onions and cook another 1 to 2 minutes. Stir in spinach and sorrel, cook another 2 to 3 minutes, or until wilted, remove from heat.

  2. Pour the beaten eggs into the mixture in a slow and steady stream, stirring constantly, until the soup thickens. Season with salt, sugar, and vinegar to get a slightly sweet and tangy taste. Pour soup into a large bowl, allow soup to cool before transferring to the refrigerator to chill completely.

  3. Garnish with any combination of cucumber, chopped egg, sour cream, and dill.

Recipe Yield

8 servings

Recipe Note

This highly-unusual spring or summer soup was called 'green borscht' in my family. It's served chilled and is very pleasant and refreshing.

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