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Spring Greens Borscht

SUBMITTED BY: crainny

"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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PREP TIME  45 Min
COOK TIME  20 Min
READY IN  3 Hrs 5 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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 balsamic vinegar
  • 1 cucumber, diced (optional)
  • 2 hard-cooked eggs, diced (optional)
  • 1/4 cup sour cream, for topping (optional)
  • 2 sprigs fresh dill weed, chopped (optional)

DIRECTIONS

  1. Fill a large pot to about 3/4-full with water; bring to a boil; add the potatoes and cook until fork tender, 8 to 10 minutes; add the green onions and cook another 1 to 2 minutes. Stir in the spinach and sorrel; cook another 2 to 3 minutes; remove from heat. Pour the beaten eggs into the mixture in a slow and steady stream while stirring until the soup thickens. Season with salt, sugar, and vinegar to get a slightly sweet and tangy taste. Allow soup to cool before moving to refrigerator to chill completely. Garnish with any combination of cucumber, egg, sour cream, and dill.
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Recipe Submitter:

crainny
Photo by crainny
Cooking Level: Expert
Home Town: Odessa, Odessa Oblast, Ukraine
Living In: Atlanta, Georgia, USA
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Nutritional Information
Spring Greens Borscht

Servings Per Recipe: 8

Amount Per Serving

Calories: 247

  • Total Fat: 4.5g
  • Cholesterol: 109mg
  • Sodium: 141mg
  • Total Carbs: 44.1g
  •     Dietary Fiber: 7.5g
  • Protein: 9.7g

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