Green Borscht

A healthy soup from eastern europe. serve with black bread and creamy butter. posted in response to a recipe request from an online source.

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.

sorrel, beef stock, onions, carrot, salt, potatoes, fresh dill, scallions, heavy cream, eggs, sour cream