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. 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. 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. 3 Garnish with any combination of cucumber, chopped egg, sour cream, and dill.

Nutrition per serving