This highly-unusual spring or summer soup was called ‘green borscht’ in my family. It’s served chilled and is very pleasant and refreshing.
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.
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.
Garnish with any combination of cucumber, chopped egg, sour cream, and dill.
Per Serving: 243 calories; protein 9.7g; carbohydrates 43.3g; fat 4.7g; cholesterol 102.7mg; sodium 92.2mg.