This highly-unusual spring or summer soup was called ‘green borscht’ in my family. It’s served chilled and is very pleasant and refreshing.
Preparation Details
Prep Time: 45 mins
Cook Time: 20 mins
Total Time: 3 hrs 5 mins
Servings: 8
Ingredients
- 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)
Steps
- 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.
