Green Borscht

Name: Green Borscht
Ingredients: 2 lbs sorrel (substitute 1 pound spinach, 1 pound endive and the juice of 3 lemons if you cannot find sorrel); 2 1/4 quarts beef stock; 2 onions, peeled and chopped; 1 carrot, peeled and chopped; 1 1/2 teaspoons salt; 2 potatoes, peeled and cubed; 1 tablespoon fresh dill, chopped; 1 tablespoon scallions, chopped or 1 tablespoon green onion, minced; 1/2 cup heavy cream; 4 eggs, hardboiled and sliced; 1/4 cup sour cream

11 ingredients

5 steps

Ingredients

2 lbs sorrel (substitute 1 pound spinach, 1 pound endive and the juice of 3 lemons if you cannot find sorrel)
2 1/4 quarts beef stock
2 onions, peeled and chopped
1 carrot, peeled and chopped
1 1/2 teaspoons salt
2 potatoes, peeled and cubed
1 tablespoon fresh dill, chopped
1 tablespoon scallions, chopped or 1 tablespoon green onion, minced
1/2 cup heavy cream
4 eggs, hardboiled and sliced
1/4 cup sour cream

Directions

1

Bring the beef stock to a boil in a large pot.
2

Add the onion, salt and sorrel or other greens and lemon juice; add potatoes and cook for ten minutes.
3

Reduce heat; cover and simmer for 1 hour.
4

Remove from heat and place into a large tureen and stir in the cream; add the dill.
5

Serve and garnish with a dollop of sour cream, a sprinkling of minced scallion and slices of egg.