 |
Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 8 |
|
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 balsamic vinegar |
1 cucumber, diced (optional) |
2 hard-cooked eggs, diced (optional) |
1/4 cup sour cream, for topping (optional) |
2 sprigs fresh dill weed, chopped (optional) |
Directions:
1. Fill a large pot to about 3/4-full with water; bring to a boil; add the potatoes and cook until fork tender, 8 to 10 minutes; add the green onions and cook another 1 to 2 minutes. Stir in the spinach and sorrel; cook another 2 to 3 minutes; remove from heat. Pour the beaten eggs into the mixture in a slow and steady stream while stirring until the soup thickens. Season with salt, sugar, and vinegar to get a slightly sweet and tangy taste. Allow soup to cool before moving to refrigerator to chill completely. Garnish with any combination of cucumber, egg, sour cream, and dill.
|
|