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
- potatoes: 4 piece (diced)
- bunches green onions: 2 piece (chopped)
- bunch fresh spinach leaves: 1 piece (chopped)
- bunch fresh sorrel: 1 piece (chopped)
- eggs: 2 piece (beaten)
- salt: (to taste)
- white sugar: 1 Tbsp
- white vinegar: 1 tsp (to taste)
- cucumber: 1 piece (diced, optional)
- hard-cooked eggs: 2 piece (diced, optional)
- sour cream: 0.25 cup (for topping, optional)
- sprigs fresh dill weed: 2 piece (chopped, optional)
Metric Conversion
Stages of cooking
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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.
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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.
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Garnish with any combination of cucumber, chopped egg, sour cream, and dill.
