Spring Greens Borscht recipe
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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 white vinegar, or to taste 1 cucumber, diced 2 hard-cooked eggs, diced ¼ cup sour cream, for topping 2 sprigs fresh dill weed, chopped
Nutrition Info
- 242.6 caloriescarbohydrate: 43.3 gcholesterol: 102.7 mgfat: 4.7 gfiber: 6.6 gprotein: 9.7 gsaturatedFat: 1.8 gservingSize: -sodium: 92.2 mgsugar: 5.2 gtransFat: : -unsaturatedFat: : -
Directions Spring Greens Borscht
Directions
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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.
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.
Garnish with any combination of cucumber, chopped egg, sour cream, and dill.