Spring Greens Borscht Recipe - Allrecipes.com
Spring Greens Borscht Recipe
  • READY IN 3+ hrs

Spring Greens Borscht

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings

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.
Kitchen-Friendly View
  • PREP 45 mins
  • COOK 20 mins
  • READY IN 3 hrs 5 mins
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Reviews More Reviews

May 06, 2012

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.

 
Mar 21, 2012

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!

 

8 Ratings

Feb 11, 2012

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:(

 
Feb 03, 2014

I made sure to dice all ingredients (except the potatoes) very finely. I agree that it gave the soup a good texture. I used only 2 large russet potatoes and that was plenty. I substituted the sorrel for half Italian parsley and half arugula, that way you still get the lemony, zingy flavor. Also, I think white balsamic vinegar would make the most sense here, but I used apple cider vinegar. I was worried the red balsamic would change the color of the soup too much. Lastly, I tripled the sugar and the vinegar, because this made a lot of borscht. Very good! And we used all of the listed garnishes. I would make this again.

 
Jul 06, 2013

Unfortunately I couldn't find any sorrel, and I bet this was the key flavor I was missing. This was good, but I know it can be better. I filled a large soup pot about 60% of the way with water (which I salted), and that was perfect because it left enough room for vegetables and stirring without issue. My grandmother's recipe also calls for 1/2 cup of white rice to be added into the water with the potatoes, which I'll add next time. Also, I bought a package of prewashed spinach, which made the prep easier since washing each leaf can take a lot of time (a 5oz package yielded about 4 cups of chopped spinach, which was just right). Someone else suggested blending the soup, I would not, this is not intended to be a cream soup. I was generous with the salt, added an extra tablespoon of sugar, and served with sour cream. This recipe was close to my grandmother's, so I'll try it again and review once I've added sorrel.

 

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Nutrition

  • Calories
  • 243 kcal
  • 12%
  • Carbohydrates
  • 43.4 g
  • 14%
  • Cholesterol
  • 109 mg
  • 36%
  • Fat
  • 4.7 g
  • 7%
  • Fiber
  • 6.6 g
  • 26%
  • Protein
  • 9.7 g
  • 19%
  • Sodium
  • 141 mg
  • 6%

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

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