Green Borsch with Spinach and Egg
Spring-style green borsch on chicken broth with spinach, potatoes and halved boiled eggs, served with sour cream.
Ingredients
- Chicken broth2000ml
- Spinach300g
- Potatoes400g
- Carrot1pcs
- Onion1pcs
- Eggs4pcs
- Sour cream100g
- Vegetable Oil20ml
- Salt8g
- Black pepper2g
Steps
- 1
Bring the broth to a boil and add diced potatoes.
- 2
Sauté onion and carrot in oil and add to the pot.
- 3
Hard-boil the eggs, peel and halve them.
- 4
Add chopped spinach to the soup and simmer 3-4 minutes; season.
- 5
Serve each bowl with an egg half and a spoonful of sour cream.
Nutrition per serving
10gProtein
17gCarbs
8gFat
180Calories
