Green Borscht - Zelany Borscht
- Ready In:
- 2hrs 5mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
- 1 lb lean chuck, well-trimmed, cut in 1-inch cubes
- 4 cups nonfat beef broth
- 2 quarts water
- 2 celery ribs, chopped
- 1 carrot, chopped
- 1 large leek, white part only, chopped
- 1⁄2 cup flat leaf parsley, chopped
- 10 whole black peppercorns
- 1 bunch spinach, stemmed
- 2 medium potatoes, diced (Yukon gold preferred)
- 1 lemons, juice of or 1/2 bunch sorrel
- 1 tablespoon sugar
- salt
- 8 hard-cooked eggs, peeled
- sour cream (optional)
directions
- Place the meat in a deep soup pot; add the broth and water.
- Bring the liquid to a boil, reduce the heat, and simmer, skimming off the foam until the liquid is clear, about 20 minutes.
- Add the next five ingredients and simmer, covered, for 90 minutes.
- Cut the spinach leaves in 1/2 inch ribbons and add them to the soup.
- Add the next three ingredients, cover and simmer until the potatoes are tender, about 20 minutes.
- Season to taste with salt.
- To serve, place an egg, quartered lengthwise into wedges, in each of 8 bowls.
- Ladle the hot soup over the egg and top with sour cream, if desired.
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RECIPE SUBMITTED BY
Molly53
United States