Spring Greens Borscht Recipe
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Spring Greens Borscht

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  (Help)

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Original Recipe Yield 8 servings
 

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 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 243 | Total Fat: 4.7g | Cholesterol: 109mg

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