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Author Notes: This is not the typical green borscht, but rather a simpler version without the potatoes and eggs. Family legend has it that I downed a quart of this soup when I was two. —Madeleine Cohen
Serves 4 people or one hungry toddler
- 1/2 pound Spinach
- 1/2 pound Sorrel (Sour Grass)
- 1 bunch Scallions
- Cold Water
- 1 pinch Salt
- 1 pinch Sugar
- 1 splash Fresh Lemon Juice
- 1 cup Sour Cream OR Greek Yogurt (optional)
- Clean and finely chop the spinach, sorrel and scallions.
- Put chopped greens in a soup pan (one with a lid) and add cold water to cover.
- Put on stove on medium high and bring to a low boil.
- Reduce heat, cover, and lightly simmer until greens are tender (about 1/2 hour).
- Add a salt, sugar, and fresh lemon juice and simmer, uncovered, for 5 minutes more.
- Remove from heat. Taste and adjust seasonings (salt, sugar, lemon juice). Should be sweet-sour.
- Cool, then put in refrigerator. Chill for at least two hours. The soup can be prepared the day before and chilled overnight.
- If desired, whisk in sour cream/greek yogurt prior to serving.
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