Spring Greens Cold Borscht
From crainny 16 years agoIngredients
- 1 bunch fresh spinach, coarsely chopped shopping list
- 1 bunch fresh sorrel, coarsely chopped (no substitutes, though some people swear by lemon grass) shopping list
- 2-3 bunches of thin scallions, coarsely chopped shopping list
- 4 large potatoes, diced shopping list
- salt, sugar, and vinegar to taste shopping list
- 2 large eggs shopping list
- Garnish: shopping list
- fresh cucumber, diced shopping list
- hard boiled egg(s), diced shopping list
- sour cream shopping list
- fresh dill weed, finely chopped. shopping list
How to make it
- Fill medium or large soup pot with water, about 3/4, bring to boil.
- Peel and dice potatoes and drop them into the soup. Cook until they are completely soft.
- Add chopped scallions and cook for only 1-2 minutes, until just barely losing color.
- Add the remaining chopped greens and cook for another 2-3 minutes.
- Remove from the heat.
- Beat the eggs in a separate bowl.
- Pour the eggs into the soup, slow and steady stream, and constantly stir the soup until eggs thicken the soup.
- Add salt and sugar, and some vinegar to taste (vinegar is needed if sorrel is not sour enough - it happens sometimes).
- You should get slightly sweet and tangy taste.
- Let your soup cool completely and chill it in the fridge.
- Prepare the garnish, by chopping cucumbers, fresh dill weed, dicing hard boiled eggs (1/2 egg per serving).
- Serve the soup chilled, place garnish and sour cream in the middle.
People Who Like This Dish 4
- tomkitten FL
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The Rating
Reviewed by 1 people-
Oh my goodness! I haven't had green borscht since I was in Russia. I have never been able to make it. Thank you, thank you, thank you!
tomkitten in loved it
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