Zelany Borshch (Green Borscht)

1. 1

   Bring the beef stock to a boil in a large pot.

2. 2

   Add the onion, salt and sorrel (or spinach, endive and lemon juice).

3. 3

   Cube the potatos into 3/4-inch cubes and add to pot.

4. 4

   Cook for 10 minutes.

5. 5

   Reduce heat and simmer for 1 hour.

6. 6

   Remove from heat and place into a large tureen and stir in the cream; add the dill.

7. 7

   Serve and garnish with a dollop of sour cream and slices of egg.

* Per serving · 4 servings · Values may vary.

No additional tips available.