Spring Greens Borscht

This spring or summer soup was called 'green borscht' in my family. Made with fresh spinach, sorrel, and potatoes, it's served chilled and is very pleasant and refreshing.

• Preparation Time: 45 mins
• Cooking Time: 20 mins
• Total Time: 1 hr 5 mins
• Calories: 243 Calories

Ingredients

• 1 tablespoon white sugar
• 2 eggs, beaten
• salt to taste
• 2 bunches green onions, chopped
• 4 large potatoes, peeled and diced
• 1 cucumber, diced
• 1 teaspoon white vinegar, or to taste
• 0.25 cup sour cream, for topping
• 1 bunch fresh spinach leaves, chopped
• 1 bunch fresh sorrel, chopped
• 2 hard-cooked eggs, diced
• 2 sprigs fresh dill weed, chopped

Recipe Instructions

Step 1

Fill a large pot about 3/4 full with water; bring to a boil. Add diced potatoes and cook until fork-tender, 8 to 10 minutes. Stir in green onions and cook another 1 to 2 minutes. Stir in spinach and sorrel; cook another 2 to 3 minutes, or until wilted; remove from heat.

Step 2

Pour the beaten eggs into the mixture in a slow and steady stream, stirring constantly, until the soup thickens. Season with salt, sugar, and vinegar to get a slightly sweet and tangy taste. Pour soup into a large bowl; allow soup to cool before transferring to the refrigerator to chill completely.

Step 3

Garnish with any combination of cucumber, chopped egg, sour cream, and dill.