GREEN BORSCH

GREEN BORSCH

 

Green Borsch
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

This green soup is so delicious, full of flavor and nutrients!  My husband likes it cold ( I make it sans bone broth and only use water as a soup base) and kids absolutely love it warm with a spoon of sour cream.

Slow cooking beef bone broth releases calcium, collagen, gelatin, and amino acids such as glycine, glutamine, and proline that promote joint healing and gut health. 

Spinach is an excellent source of iron, vitamin A and vitamin E, zinc, thiamin  but raw spinach also contains oxalic acid that binds with calcium and other nutrients, making them unavailable for absorption and long-term consumption of foods high in oxalic acid can lead to nutrient deficiencies. But this anti-nutrient can be broken down when heated so there is no nutritional loss in cooked spinach.  Lemon juice provides vitamin C that facilitates iron absorption.


Course: Soup
Cuisine: Russian
Servings: 8 people
Calories: 128 kcal
Ingredients
  • 1 gallon beef bone broth
  • 3 potatoes large, peeled, diced
  • 1 onion peeled, dinced
  • 1 carrot peeled, diced
  • 5 cups spinach cut/torn
  • 2 cloves garlic minced
  • 2 TBS lemon juice
  • 2 tsp salt
  • 1 tsp pepper
  • 1 bay leaf
Instructions
  1. Bring beef bone broth to a boil.

  2. Add potatoes, onion and carrots and boil until potatoes can be easily pierced with a fork. 

  3. Add spinach, garlic, bay leaf and season with salt and pepper.  Pour lemon juice and stir.

  4. Pour cold water in a pot and add eggs. Bring to a boil and cook the eggs for 3 minutes since the time water started boiling.

  5. To serve- mash the egg with a fork in a serving bowl and ladle soup over the egg.

 

 

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