Recipe

Spring Greens Cold Borscht Recipe

Add Step-by-Step Photos	Crainny / All my dishes 1 year, 10 months ago This unusual spring or summer soup was called "green borscht" in my family. It's served chilled and is very pleasant and refreshing. Prep:10m Cook:25m Servings:8	Crainny
	spinach sorrel spring greens

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Ingredients

1 bunch fresh spinach, coarsely chopped

1 bunch fresh sorrel, coarsely chopped (no substitutes, though some people swear by lemon grass)

2-3 bunches of thin scallions, coarsely chopped

4 large potatoes, diced

salt, sugar, and vinegar to taste

2 large eggs

Garnish:

fresh cucumber, diced

hard boiled egg(s), diced

sour cream

fresh dill weed, finely chopped.

Directions

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.

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Comments

whuebl 1 year, 8 months ago said:
Sounds really yummy.... now all I need is the sorrel! Thanks.

tomkitten 1 year, 6 months ago 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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