This spring soup was called 'green borscht' in my family. Made with fresh spinach, sorrel and potatoes, it's typically served chilled and garnished with cucumber, diced hard-boiled eggs, soured cream and fresh dill.
1 person made this
4 large potatoes, peeled and diced
2 bunches spring onions, chopped
1 bunch fresh spinach leaves, chopped
1 bunch fresh sorrel, chopped
2 eggs, beaten
salt to taste
1 tablespoon sugar
1 teaspoon white vinegar, or to taste
1 cucumber, diced (optional)
2 hard-boiled eggs, diced (optional)
4 tablespoons soured cream, for topping (optional)
Fill a large pot about 3/4 full with water; bring to the boil. Add diced potatoes and cook until fork-tender, 8 to 10 minutes. Stir in spring 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 fridge to chill completely.
Garnish with any combination of cucumber, chopped egg, soured cream and dill.