Green borscht – Ukrainian soup

Ingredients for 10 servings:

• 1 large onion(s)
• 100 g celery
• 3 eggs, hard-boiled
• 200 g white cabbage
• 1 carrot(s)
• 3 spring onions
• 200 g leek
• e.g. parsley
• 400 g leaf spinach
• 4 potatoes
• 4 garlic cloves
• salt and pepper
• some broth
• e.g. white bread
• 3 bay leaves
• 1 liter of water
• e.g. olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Mom’s recipe

Slice the celery, white cabbage, carrot, spring onion, and leek; dice the boiled eggs. Chop the parsley. Dice the potatoes. Peel the onion and garlic cloves. Sauté all the vegetables except the onion, garlic, and spinach in a little oil over low heat with the lid on. Add water and bring to a boil. Add the whole onion, garlic cloves, and bay leaf. Simmer for 10 minutes. Just before serving, add the spinach and boiled eggs and season to taste with salt, pepper, and stock. Serve with the borscht with white bread. Drizzle with olive oil and toast in the pan until golden brown. Season with salt and pepper and scatter the parsley on top.