Green Borscht Recipe - Allrecipes.com
Green Borscht Recipe
  • READY IN 50 mins

Green Borscht

Recipe by  

"A delicious and easy Russian soup with potatoes and spinach. Leftovers keep well in the refrigerator for a day or two. Serve with a dollop of sour cream."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings

Directions

  1. Place eggs in a saucepan and cover with salted cold water. Bring to a boil, remove from heat, cover saucepan, and let eggs stand in hot water, 10 to 12 minutes. Drain water from saucepan and cover eggs with ice water until chilled, about 10 minutes. Peel eggs and chop or shred.
  2. Fill a large pot halfway with water; bring to a boil. Add potatoes, rice, green onions; reduce heat and simmer until potatoes are mostly tender, 15 to 20 minutes. Add spinach and parsley; continue simmering until wilted, 5 to 7 minutes.
  3. Stir sour cream into soup until well mixed; add dill. Bring soup back to a boil, remove pot from heat, and stir eggs into soup. Season with salt.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 30 mins
  • READY IN 50 mins
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Nutrition

  • Calories
  • 167 kcal
  • 8%
  • Carbohydrates
  • 27.7 g
  • 9%
  • Cholesterol
  • 82 mg
  • 27%
  • Fat
  • 3.8 g
  • 6%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 7 g
  • 14%
  • Sodium
  • 126 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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