Spring Greens Borscht

Spring Greens Borscht

8
crainny 1

"This highly-unusual spring or summer soup was called 'green borscht' in my family. It's served chilled and is very pleasant and refreshing."

Ingredients

3 h 5 m {{adjustedServings}} servings 243 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 243 kcal
  • 12%
  • Fat:
  • 4.7 g
  • 7%
  • Carbs:
  • 43.3g
  • 14%
  • Protein:
  • 9.7 g
  • 19%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 92 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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

8
  1. 11 Ratings

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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...

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 ...

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:(