Spring Greens Borscht

• 4 large potatoes, peeled and diced
• 2 bunches green onions, chopped
• 1 bunch fresh spinach leaves, chopped
• 1 bunch fresh sorrel, chopped
• 2 eggs, beaten
• salt to taste
• 1 tablespoon white sugar
• 1 teaspoon white vinegar, or to taste
• 1 cucumber, diced (optional)
• 2 hard-cooked eggs, diced (optional)
• 1/4 cup sour cream, for topping (optional)
• 2 sprigs fresh dill weed, chopped (optional)

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

potatoes, green onions, fresh spinach leaves, fresh sorrel, eggs, salt, white sugar, white vinegar, cucumber, eggs, sour cream, dill

Taken from www.allrecipes.com/recipe/157012/spring-greens-borscht/ (may not work)