Green Borscht

Green Borscht

1 Review 1 Pic
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
maryelle
Recipe by  maryelle

“A delicious and easy Russian soup with potatoes and spinach. Leftovers keep well in the refrigerator for a day or two. Serve with a dollop of sour cream.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Place eggs in a saucepan and cover with salted cold water. Bring to a boil, remove from heat, cover saucepan, and let eggs stand in hot water, 10 to 12 minutes. Drain water from saucepan and cover eggs with ice water until chilled, about 10 minutes. Peel eggs and chop or shred.
  2. Fill a large pot halfway with water; bring to a boil. Add potatoes, rice, green onions; reduce heat and simmer until potatoes are mostly tender, 15 to 20 minutes. Add spinach and parsley; continue simmering until wilted, 5 to 7 minutes.
  3. Stir sour cream into soup until well mixed; add dill. Bring soup back to a boil, remove pot from heat, and stir eggs into soup. Season with salt.

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Review (1)

Rate This Recipe
doublejjay15
0

doublejjay15

Delicious! Reminded me how my mom made this for me growing up.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 167 cal
  • 8%
  • Fat
  • 3.8 g
  • 6%
  • Carbs
  • 27.7 g
  • 9%
  • Protein
  • 7 g
  • 14%
  • Cholesterol
  • 82 mg
  • 27%
  • Sodium
  • 126 mg
  • 5%

Based on a 2,000 calorie diet

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Cream of Green Garlic and Potato Soup

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