Russia House Green Borscht
From: Midwest LivingYou may be familiar with the red borscht that's made from beets. This version gets its color from spinach. Serve it as an appetizer or side dish.
Servings: 4 servings
Prep: 20 mins
Total: 30 mins
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Ingredients
1 tablespoon cooking oil
2 small carrots, chopped (2/3 cup)
1 small onion, chopped (1/3 cup)
4 cups chicken stock or broth
2 small potatoes, cut into 1/2-inch cubes (8 ounces)
1 cup torn fresh spinach
1 teaspoon lemon juice
1 hard-cooked egg, sliced (optional)
Paprika (optional)
Snipped fresh parsley (optional)
Directions
1. In a large saucepan, heat oil over medium-high heat. Add carrots and onion; cook and stir until tender. Add chicken broth and potatoes. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until potatoes are tender. Stir spinach into potato mixture. Stir in lemon juice.
2. To serve, ladle into bowls. If you like, garnish each with a slice of hard-cooked egg, sprinkle with paprika, and sprinkle with a little parsley. Serve immediately. Makes 4 servings.
Nutrition Facts
Calories 103, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 3 mg, Sodium 1004 mg, Carbohydrate 14 g, Fiber 2 g, Protein 4 g. Daily Values: Vitamin A 0%, Vitamin C 21%, Calcium 2%, Iron 6%.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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