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

1. Bring the beef stock to a boil in a large pot.
2. Add the onion, salt and sorrel (or spinach, endive and lemon juice).
3. Cube the potatos into 3/4-inch cubes and add to pot.
4. Cook for 10 minutes.
5. Reduce heat and simmer for 1 hour.
6. Remove from heat and place into a large tureen and stir in the cream; add the dill.
7. Serve and garnish with a dollop of sour cream and slices of egg.

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

Taken from www.foodgeeks.com/recipes/4534 (may not work)