Green Borscht - Zelany Borscht

• 1 lb lean chuck, well-trimmed, cut in 1-inch cubes
• 4 cups nonfat beef broth
• 2 quarts water
• 2 celery ribs, chopped
• 1 carrot, chopped
• 1 large leek, white part only, chopped
• 12 cup flat leaf parsley, chopped
• 10 whole black peppercorns
• 1 bunch spinach, stemmed
• 2 medium potatoes, diced (Yukon gold preferred)
• 1 lemons, juice of or 12 bunch sorrel
• 1 tablespoon sugar
• salt
• 8 hard-cooked eggs, peeled
• sour cream (optional)

1. Place the meat in a deep soup pot; add the broth and water.
2. Bring the liquid to a boil, reduce the heat, and simmer, skimming off the foam until the liquid is clear, about 20 minutes.
3. Add the next five ingredients and simmer, covered, for 90 minutes.
4. Cut the spinach leaves in 1/2 inch ribbons and add them to the soup.
5. Add the next three ingredients, cover and simmer until the potatoes are tender, about 20 minutes.
6. Season to taste with salt.
7. To serve, place an egg, quartered lengthwise into wedges, in each of 8 bowls.
8. Ladle the hot soup over the egg and top with sour cream, if desired.

lean chuck, nonfat beef broth, water, celery, carrot, only, flat leaf parsley, black peppercorns, spinach, potatoes, lemons, sugar, salt, eggs, sour cream

Taken from www.food.com/recipe/green-borscht-zelany-borscht-355330 (may not work)