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.

INGRIDIENT

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 (Optional)

2 hard-cooked eggs, diced (Optional)

¼ cup sour cream, for topping (Optional)

2 sprigs fresh dill weed, chopped (Optional)

DIRECTION

Step: 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.

Step: 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.

Step: 3

Garnish with any combination of cucumber, chopped egg, sour cream, and dill.

NUTRITION FACT

Per Serving: 243 calories; protein 9.7g; carbohydrates 43.3g; fat 4.7g; cholesterol 102.7mg; sodium 92.2mg.

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