Best Spring Greens Borscht Recipes

Russian Green Borscht image

Provided by Chocolatl

Categories Meat

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 13

2 lbs beef chuck, cut in 1-inch cubes
2 quarts water
4 teaspoons beef base (or 4 beef bouillon cubes)
salt (don't add too much, the beef base will be salty)
pepper
1 parsnip, peeled and diced
1 carrot, peeled and diced
2 leeks, chopped
2 stalks celery, chopped
2 medium potatoes, peeled and diced
1/2 lb sorrel, chopped
1/2 lb spinach leaves, chopped
sour cream (to garnish)

Steps:

Nutrition Facts : Calories 334.1, Fat 19.7, SaturatedFat 7.8, Cholesterol 78.2, Sodium 133.2, Carbohydrate 16.8, Fiber 3.2, Sugar 2.5, Protein 22.3

Green Borscht image

Provided by Molly53

Categories Greens

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 11

2 lbs sorrel (substitute 1 pound spinach, 1 pound endive and the juice of 3 lemons if you cannot find sorrel)
2 1/4 quarts beef stock
2 onions, peeled and chopped
1 carrot, peeled and chopped
1 1/2 teaspoons salt
2 potatoes, peeled and cubed
1 tablespoon fresh dill, chopped
1 tablespoon scallions, chopped or 1 tablespoon green onion, minced
1/2 cup heavy cream
4 eggs, hardboiled and sliced
1/4 cup sour cream

Steps:

Bring the beef stock to a boil in a large pot.
Add the onion, salt and sorrel or other greens and lemon juice; add potatoes and cook for ten minutes.
Reduce heat; cover 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, a sprinkling of minced scallion and slices of egg.