12 Best Foods Cookbook
by Dana Jacobi
Borscht, although commonly associated with beets, is usually a hearty beet soup. This one is full of greens, too. When fresh sorrel is available, add half a bunch in place of the lemon juice. For a Russian feast, serve with lightly buttered black bread, the kind that is thin and sour.
Makes 8 servings
1 pound lean chuck, well-trimmed, cut in 1" cubes
4 cups fat-free beef broth
2 ribs celery, chopped
1 carrot, chopped
1 large leek, white part only, chopped
1/2 cup chopped flat-leaf parsley
10 whole black peppercorns
1 bunch curly spinach, stemmed
2 medium yellow-fleshed potatoes, diced
Juice of 1 lemon
1 tablespoon sugar
8 hard-cooked eggs, peeled
Sour cream (optional), for garnish
1. Place the meat in a deep soup pot. Add the broth and 2 quarts cold water. Bring the liquid to a boil, reduce the heat, and simmer, skimming off the foam until the liquid is clear, 20 minutes.
2. Add the celery, carrot, leek, parsley, and peppercorns. Simmer, covered, for 1 1/2 hours.
3. Cut the spinach leaves in 1/2 inch ribbons and add them to the soup. Add the potatoes, lemon juice, and sugar. Cover and simmer until the potatoes are tender, 20 minutes. Season to taste with salt.
4. To serve, place an egg, quartered lengthwise into wedges, in each of 8 bowls. Ladle the hot soup over the egg. If desired, top with sour cream.
Per serving: 278 calories, 13 g fat, 4 g saturated fat, 28 g protein, 13 g carbohydrates, 2 g fiber