Green Borscht - Zelany Borscht

Molly53's Note:

Serve this healthy soup with delicious Russian black bread and creamy butter. Posted in response to a recipe request from an online source.

• Total Time: 2 hrs 5 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs 50 mins

Ingredients:

Servings: 8

• 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
• ½ 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 ½ bunch sorrel
• 1 tablespoon sugar
• salt
• 8 hard-cooked eggs , peeled
• sour cream (optional)

Directions:

1. Place the meat in a deep soup pot; add the broth and water.
2. Bring the liquid to a boil, reduce the heat, and simmer, skimming off the foam until the liquid is clear, about 20 minutes.
3. Add the next five ingredients and simmer, covered, for 90 minutes.
4. Cut the spinach leaves in 1/2 inch ribbons and add them to the soup.
5. Add the next three ingredients, cover and simmer until the potatoes are tender, about 20 minutes.
6. Season to taste with salt.
7. To serve, place an egg, quartered lengthwise into wedges, in each of 8 bowls.
8. Ladle the hot soup over the egg and top with sour cream, if desired.