Green Borsch

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.

Nutrition Facts

Green Borsch

Amount Per Serving (24 oz)

Calories 128

% Daily Value*

Sodium 790mg34%

Potassium 478mg14%

Carbohydrates 13g4%

Fiber 2g8%

Sugar 1g1%

Protein 19g38%

Vitamin A 3030IU61%

Vitamin C 17.5mg21%

Calcium 50mg5%

Iron 3.2mg18%

* Percent Daily Values are based on a 2000 calorie diet.

Prep Time10

Cook Time15

Total Time25

Course: Soup

Cuisine: Russian

Servings: people

Calories: 128kcal

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

US Customary - Metric

Instructions

Bring beef bone broth to a boil.
Add potatoes, onion and carrots and boil until potatoes can be easily pierced with a fork.
Add spinach, garlic, bay leaf and season with salt and pepper. Pour lemon juice and stir.
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.
To serve- mash the egg with a fork in a serving bowl and ladle soup over the egg.

Video

Nutrition