Ingredients50 m servings 167 cals
- Place eggs in a saucepan and cover with salted cold water. Bring to a boil, remove from heat, cover saucepan, and let eggs stand in hot water, 10 to 12 minutes. Drain water from saucepan and cover eggs with ice water until chilled, about 10 minutes. Peel eggs and chop or shred.
- Fill a large pot halfway with water; bring to a boil. Add potatoes, rice, green onions; reduce heat and simmer until potatoes are mostly tender, 15 to 20 minutes. Add spinach and parsley; continue simmering until wilted, 5 to 7 minutes.
- Stir sour cream into soup until well mixed; add dill. Bring soup back to a boil, remove pot from heat, and stir eggs into soup. Season with salt.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 167 calories; 3.8 g fat; 27.7 g carbohydrates; 7 g protein; 73 mg cholesterol; 78 mg sodium. Full nutrition
ReviewsRead all reviews 5
It's delicious! My husband prefers meat so I used homemade chicken broth. Also I added 1/2 lemon at the end :)
I loved green borsch when we lived in Ukraine! I just bought some sorrel seeds so I can make it authentically (instead of spinach). I also love to make it with chicken broth, but with no meat. ...
I've been collecting Russian recipes and this one's a keeper because of its simplicity, tasty flavor and nutrition. This is a very good soup, reminds me of a soup my Russian father used to make...