Ingredients Jump to Instructions ↓

  1. 4 large potatoes, peeled and diced

  2. 2 bunches green onions, chopped

  3. 1 bunch fresh spinach leaves, chopped

  4. 1 bunch fresh sorrel, chopped

  5. 2 eggs, beaten

  6. salt to taste

  7. 1 tablespoon white sugar

  8. 1 teaspoon balsamic vinegar

  9. 1 cucumber, diced

  10. 2 hard-cooked eggs, diced

  11. 1/4 cup sour cream, for topping

  12. 2 sprigs fresh dill weed, chopped

Instructions Jump to Ingredients ↑

  1. Fill a large pot to about 3/4-full with water; bring to a boil; add the potatoes and cook until fork tender, 8 to 10 minutes; add the green onions and cook another 1 to 2 minutes. Stir in the spinach and sorrel; cook another 2 to 3 minutes; remove from heat. Pour the beaten eggs into the mixture in a slow and steady stream while stirring until the soup thickens. Season with salt, sugar, and vinegar to get a slightly sweet and tangy taste. Allow soup to cool before moving to refrigerator to chill completely. Garnish with any combination of cucumber, egg, sour cream, and dill.


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