Zelany Borshch (Green Borscht)

2 lb. sorrel*
2-1/4 qt. beef stock
2 onions
1 carrot
1-1/2 tsp. salt
2 potatoes, peeled
1 tbsp. chopped fresh dill
1 tbsp. chopped scallions
1/2 cup heavy cream
4 eggs, hardboiled and sliced
1/4 cup sour cream

Directions:

Bring the beef stock to a boil in a large pot. Add the onion, salt and sorrel (or spinach, endive and lemon juice). Cube the potatos into 3/4-inch cubes and add to pot. Cook for 10 minutes. Reduce heat 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 and slices of egg.

Comments from Kathleen Morrison :

* may substitute 2 lb. sorrel for:
1 lb. endive
3 lemons, juice of
1 lb. spinach, washed and dried

User Reviews:

What are you supposed to do with the carrot?

Submitted by jessicapino1 on December 03, 2004

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