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My review
Green Borscht
16
maryelle
"A delicious and easy Russian soup with potatoes and spinach. Leftovers keep well in the refrigerator for a day or two. Serve with a dollop of sour cream."
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Ingredients
50 m servings 167Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
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Reviews
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6/26/2017
It's delicious! My husband prefers meat so I used homemade chicken broth. Also I added 1/2 lemon at the end :)
4/17/2018
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. ...
7/13/2017
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...
4/12/2016
Was tasty but needed meat, so I added 1lb of pork loin on the second try... now it makes for a good hearty soup