Ingredients

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
Reviews & Comments 2

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    " It was excellent "
    tomkitten ate it and said...
    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!
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  • whuebl 16 years ago
    Sounds really yummy.... now all I need is the sorrel! Thanks.
    Was this review helpful? Yes Flag

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