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Recipe Detail Page
Spinach Borscht
Spring 2001
Borscht is a popular soup all over eastern Europe. Traditionally, the spinach version is made with a mixture of sorrel and spinach. Sorrel is a lemony-flavoured herb that gives the soup a bright, zesty taste; if none is available, use extra spinach and add extra lemon juice.
Serves 6
2 tbsp (25 mL) butter
1 cup (250 mL) finely chopped onions
¼ cup (50 mL) chopped green onions
1 cup (500 mL) diced potatoes
5 cups (1.25 L) chicken stock
4 cups (1 L) slivered spinach
2 cups (600 mL) slivered sorrel
¼ cup (50 mL) whipping cream
1 tbsp (15 mL) lemon juice
Salt and freshly ground pepper
1. Heat butter in soup pot on medium-high heat. Add onions, green onions and diced potatoes and sauté for three minutes or until onions soften. Stir in stock and bring to boil.
2. Reduce heat to low and simmer, covered, for 10 minutes or until potatoes are softened. Add spinach and sorrel and cook for another five minutes or until spinach is wilted.
3. Place in food processor or blender and purée. Return to pot; add cream, lemon juice, salt and pepper and simmer for two to three minutes or until flavours amalgamate.
Serves 6
