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.
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INGREDIENTS
Nutrition- 2lbs sorrel (substitute 1 pound spinach, 1 pound endive and the juice of 3 lemons if you cannot find sorrel)
- 2 1⁄4quarts beef stock
- 2
- 1
- 1 1⁄2teaspoons salt
- 2
- 1
- 1
- 1⁄2cup heavy cream
- 4
- 1⁄4cup sour cream
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DIRECTIONS
- Bring the beef stock to a boil in a large pot.
- Add the onion, salt and sorrel or other greens and lemon juice; add potatoes and cook for ten minutes.
- Reduce heat; cover and simmer for 1 hour.
- Remove from heat and place into a large tureen and stir in the cream; add the dill.
- Serve and garnish with a dollop of sour cream, a sprinkling of minced scallion and slices of egg.
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