Spring greens borscht

    3 hours 5 min

    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

    Ingredients
    Serves: 8 

    • 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)
    • 2 sprigs fresh dill, chopped (optional)

    Method
    Prep:45min  ›  Cook:20min  ›  Extra time:2hr chilling  ›  Ready in:3hr5min 

    1. 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.
    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 fridge to chill completely.
    3. Garnish with any combination of cucumber, chopped egg, soured cream and dill.

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