Green Borscht

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

• Ready In: 1 hr 20 mins
• Serves: 6

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.