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  • Green Russian Borscht

    1 posts, 1 voices, 1534 views, started Jun 30, 2009

    Posted on Tuesday, June 30, 2009 by Yana Berlin


    • Diamond

      For those of you that absolutely hate the beets you better like spinach.

      There is a green version of Russian Borscht.  

      Reading the ingredients bellow you might not find the combination enticing, however, I encourage you to make this delicious soup and let me know what you think.


      3-4 eggs,
      1 packet spinach,
      1 bunch green onions,
      1 bunch parsley,
      3 – 5 potatoes,
      1 bunch fresh dill
      5 tbsp of sour cream

      Place eggs to boil

      In a large pot boil water half way. (this is not a thick soup)

      Chop half of green onions using the green and the white parts.

      Add chopped onions to the pot of water. Make sure it doesn't boil too hard, adjust heat as needed.

      Add salt and cube 3-5 potatoes and add to the pot

      Pre-washed package of spinach needs to be chopped up.

      Chop the parsley. When potatoes are almost ready add spinach and parsley to the pot. Boil for about 5 to 7 minutes.  

      Take this opportunity while all is boiling to grater or shred the eggs, or simply chop them with a knife.  

      Some cooks like to add sour cream and shredded eggs right into the soup. I like to add remaining green onion, shredded eggs, cucumber and sour cream into each plate right when I serve it.

      I like this soup cold, it's great for hot summer nights, but many Russians love eating it hot. Try it both ways and you decide.

      What's great about this soup, there is no way to screw it up. Take it easy on the salt that is the only thing that can hurt you, the rest will just make the soup taste delicious.



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