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.
If you follow this recipe, you will end up with water filled with green leaves. I had to modify this to make it edible. My mom makes this soup all the time but I decided not to follow her recipe and paid for it. I will never use this recipe again. - 27 Sep 2017 (Review from Allrecipes US | Canada)