Green Borscht

• 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

1. Bring the beef stock to a boil in a large pot.
2. Add the onion, salt and sorrel or other greens and lemon juice; add potatoes and cook for ten minutes.
3. Reduce heat; cover and simmer for 1 hour.
4. Remove from heat and place into a large tureen and stir in the cream; add the dill.
5. 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

Taken from www.food.com/recipe/green-borscht-355258 (may not work)