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Spring Greens Borscht

4

185 min

Spring Greens Borscht

Spring Greens Borscht Photo 1

Time

185 min

Serving

8 persons

Calories

243

Rating

4.00★ (12)

Cuisine

Author: Victoria Buriak
This highly-unusual spring or summer soup was called 'green borscht' in my family. It's served chilled and is very pleasant and refreshing.

Ingredients

  • potatoes: 4 piece (diced)
  • bunches green onions: 2 piece (chopped)
  • bunch fresh spinach leaves: 1 piece (chopped)
  • bunch fresh sorrel: 1 piece (chopped)
  • eggs: 2 piece (beaten)
  • salt: (to taste)
  • white sugar: 1 Tbsp
  • white vinegar: 1 tsp (to taste)
  • cucumber: 1 piece (diced, optional)
  • hard-cooked eggs: 2 piece (diced, optional)
  • sour cream: 0.25 cup (for topping, optional)
  • sprigs fresh dill weed: 2 piece (chopped, optional)

Metric Conversion

Stages of cooking

Spring Greens Borscht Photo 21
Spring Greens Borscht Photo 32
Spring Greens Borscht Photo 43
  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.
    Spring Greens Borscht Photo 2
  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.
    Spring Greens Borscht Photo 3
  3. Garnish with any combination of cucumber, chopped egg, sour cream, and dill.
    Spring Greens Borscht Photo 4

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