"This highly-unusual spring or summer soup was called 'green borscht' in my family. It's served chilled and is very pleasant and refreshing." — crainny
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potatoes, peeled and diced
green onions, chopped
fresh spinach leaves, chopped
fresh sorrel, chopped
salt to taste
hard-cooked eggs, diced
sour cream, for topping
fresh dill weed, chopped
A wonderful recipe, but I believe a step was left out. Since the recipe didn't say "dice/chop very very fine" I think that before the beaten eggs are added, the soup should be blended. It would also be helpful to have better instruction than "fill a large pot 3/4 full with water." I used my 5 1/2 quart Le Creuset pot, and filled it 3/4 full. By the time I added the 4 large potatoes, it was full to the brim. Since potatoes greatly vary in size, a weight would be helpful. We picked the sorrel from our community herb garden--as other reviewers have said it's hard to find sorrel in stores (including our local co-op). It would be nice to know how much a "bunch" of sorrel is.
this is a very good recipe for "holodnik" I have not being able to find "shaveel" or sorrel in US, but I think balsamic vinegar should do the trick,
your recipe is delightful because it shows how to use spinach and get a zing! thumbs up!
This is an amazing soup! The only problem I have no idea where to buy Sorrel. I will try to check out local farmers markets or grow it which can be quite an ordeal:(
* Percent Daily Values are based on a 2,000 calorie diet.
Spring Greens Borscht
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 42
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