Green Borsch with Spinach

Spinach is a very healthy plant that contains potassium, iron, and manganese. Green borsch with spinach is recommended for people with anemia and in the recovery period after the illness. Spinach has a mild anti-inflammatory.

There is also a lot of iodine in spinach, which is beneficial for residents of areas with insufficient iodization of water and food. Including spinach in your diet can make up for a deficiency in this micronutrient.

This is why spinach is often used instead of sorrel in Ukrainian green borsch. You can use fresh or frozen spinach.

Directions

1. Prepare the meat broth. Just put a chicken meet on bones in 2 liters of boiling water. 
2. In 30 min into the broth add the sliced ​​onions and potatoes, carrot, and spices.
3. In 10 minutes in mixture add all crushed fresh or frozen spinach, and herbs. Then remove cookware with borsch from fire. Thus, the vitamins will not be able to rapidly disintegrate.
4. Squeeze fresh lemon juice into the cooked borsch.
5. Then finely chop the eggs and add to borsch.
6. Before serving, dissolve 1-2 tablespoons of sour cream in each plate.

A few reasons to cook green borscht:

• Big, warm pots of borscht can be found simmering on stoves in every country in the world. There’s a reason for that. Borsch is the original comfort food. It’s digestible—didn’t your mother serve you soup when you had an upset stomach?—and it’s economical, too.
• Borscht is very forgiving, too. If you’ve never cooked a thing in your life, green borscht is the perfect place to start—it’s impossible to get it wrong, and any misstep can be fixed. The only thing that borsch won’t forgive is low-quality ingredients. I don’t believe in saving a dollar here and a dollar there.
• After you’ve made that recipe a few times, you should feel free to experiment with them.

How to cook spinach (for green borsch):

Video by Natural Health Remedies