This highlyunusual spring or summer soup was called green borscht in my family Its served chilled and is very pleasant and refreshing
Prep Time
2 hrs
Dificult
Medium
Servings
3 hrs 5 mins
Ingredients
Instructions
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.
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.
Garnish with any combination of cucumber
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