Search thousands of recipes reviewed by home cooks like you.

Spring Greens Borscht

Spring Greens Borscht

  • Prep

    45 m
  • Cook

    20 m
  • Ready In

    3 h 5 m
crainny

crainny

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

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

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:
  • 109 mg
  • 36%
  • Sodium:
  • 141 mg
  • 6%

Based on a 2,000 calorie diet

Add to list

Directions

  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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Julianne
11

Julianne

5/6/2012

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.

NatashaE11
8

NatashaE11

3/21/2012

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!

Yenechka
6

Yenechka

2/11/2012

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:(

More reviews

Similar recipes

ADVERTISEMENT