Spring Greens Cold Borscht |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This unusual spring or summer soup was called green borscht in my family. It's served chilled and is very pleasant and refreshing. Ingredients:
1 bunch fresh spinach, coarsely chopped |
1 bunch fresh sorrel, coarsely chopped (no substitutes, though some people swear by lemon grass) |
2-3 bunches of thin scallions, coarsely chopped |
4 large potatoes, diced |
salt, sugar, and vinegar to taste |
2 large eggs |
garnish |
fresh cucumber, diced |
hard boiled egg(s), diced |
sour cream |
fresh dill weed, finely chopped. |
Directions:
1. Fill medium or large soup pot with water, about 3/4, bring to boil.
2. Peel and dice potatoes and drop them into the soup. Cook until they are completely soft.
3. Add chopped scallions and cook for only 1-2 minutes, until just barely losing color.
4. Add the remaining chopped greens and cook for another 2-3 minutes.
5. Remove from the heat.
6. Beat the eggs in a separate bowl.
7. Pour the eggs into the soup, slow and steady stream, and constantly stir the soup until eggs thicken the soup.
8. Add salt and sugar, and some vinegar to taste (vinegar is needed if sorrel is not sour enough - it happens sometimes).
9. You should get slightly sweet and tangy taste.
10. Let your soup cool completely and chill it in the fridge.
11. Prepare the garnish, by chopping cucumbers, fresh dill weed, dicing hard boiled eggs (1/2 egg per serving).
12. Serve the soup chilled, place garnish and sour cream in the middle.
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