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
- 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 , Optional
- 2 hard-cooked eggs , Optional
- 0.25 cups sour cream , Optional
- 2 sprigs fresh dill weed , Optional
Instructions
-
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.
-
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.
-
3
Garnish with any combination of cucumber, chopped egg, sour cream, and dill.
Nutrition Facts
Per serving
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