Spring Greens Borscht

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

Original recipe makes 8 servings

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
1/4 cup sour cream, for topping
2 sprigs fresh dill weed, chopped

  • PREP

    45 mins

  • COOK

    20 mins

  • READY IN

    3 hrs 5 mins

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.

Nutrition

Calories: 243 kcal
Carbohydrates: 43.3 g
Cholesterol: 109 mg
Fat: 4.7 g
Fiber: 6.6 g
Protein: 9.7 g
Sodium: 141 mg

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