Chilled Spring Greens Borscht with Spinach and Sorrel

Recipe Collection: Soup

Chilled Spring Greens Borscht with Spinach and Sorrel refreshes your palate with a vibrant vegetarian dish that celebrates the flavors of Eastern European cuisine. This soup is packed with fresh spinach and sorrel, offering a unique blend of sweetness and tanginess that’s perfect for warm weather. Ideal as a light meal or appetizer, it can be garnished with fresh dill, cucumber, and a dollop of sour cream for added richness.

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Overview

This delightful and refreshing chilled borscht is perfect for spring and summer. Packed with vibrant greens like spinach and sorrel, this soup offers a unique blend of flavors with a hint of sweetness and tanginess. It's a perfect dish to serve as a light meal or appetizer, garnished with fresh dill, cucumber, and a dollop of sour cream for added richness.

Diet Type

Vegetarian

Allergies

Eggs, Dairy

Cuisine

Eastern European

Serving Size: 8

Cooking Time: 20 minutes

Ingredients

• 4 Large potatoes, peeled
• 2 Bunches green onions, minced
• 1 Bunch fresh spinach leaves, minced
• 1 Bunch fresh sorrel, minced
• 2 Large eggs, whisked
• 1 Pinch salt, to taste
• 1 Tablespoon (tbsp) white sugar
• 1 Teaspoon (tsp) white vinegar
• 1 Whole cucumber, diced (Optional)
• 2 Whole hard-cooked eggs, diced (Optional)
• 0.25 Cups sour cream, for topping (Optional)
• 2 Sprigs fresh dill weed, minced (Optional)

Steps

1. Fill a large pot about 3/4 full with water and bring to a boil. Add the peeled potatoes and cook until they are fork-tender, about 8 to 10 minutes.
2. Stir in the minced green onions and cook for another 1 to 2 minutes.
3. Add the minced spinach and sorrel to the pot and cook for an additional 2 to 3 minutes, or until the greens are wilted. Remove the pot from heat.
4. Slowly pour the whisked eggs into the soup mixture in a steady stream while stirring constantly to thicken the soup.
5. Season the soup with salt, sugar, and vinegar to achieve a slightly sweet and tangy flavor.
6. Transfer the soup to a large bowl and allow it to cool to room temperature. Then, refrigerate the soup until it is completely chilled, about 2 hours.
7. Before serving, garnish the chilled borscht with diced cucumber, chopped hard-cooked eggs, a dollop of sour cream, and minced dill, if desired.

Enjoy your homemade Chilled Spring Greens Borscht with Spinach and Sorrel!