Spring Greens Borscht3 Reviews
- Prep: 45 min
- Cook: 20 min
- Ready In: 3 hr 5 min
“This highly-unusual spring or summer soup was called 'green borscht' in my family. It's served chilled and is very pleasant and refreshing.” - by crainny
Original recipe yields 8 servings
- 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.
Amount Per Serving (8 total)
- 243 cal
- 4.7 g
- 43.4 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"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 ..." See morebe 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..." See more use spinach and get a zing! thumbs up!"
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