Green Borscht

READY IN: 1hr 20mins
Recipe by mollypaul

A healthy soup from Eastern Europe. Serve with black bread and creamy butter. Posted in response to a recipe request from an online source.

Top Review by Katherine N.

When I was in the Army, I studied Russian. We also learned about the food, and this is almost exactly the recipe our teachers gave us for the spring, when they remembered putting anything green in a soup, to recover from winter. The dill in it is fabulous.

Ingredients Nutrition

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.

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