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 minutes, add the sliced ​​onions and potatoes, carrot, and spices.
3. In 10 minutes, add all the crushed fresh or frozen spinach and herbs. Then, remove cookware with borsch from the fire. Thus, the vitamins will not disintegrate rapidly.
4. Squeeze fresh lemon juice into the cooked borsch.
5. Then, finely chop the eggs and add them to the borsch.
6. Before serving, dissolve 1-2 tablespoons of sour cream in each plate.

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)

To cook spinach for green borsch, follow these simple steps to keep its flavor and nutrients:

First, rinse the spinach thoroughly under cold water to remove any dirt or grit. You can use fresh or frozen spinach, but fresh gives a brighter taste and texture.

Bring a pot of water to a gentle boil and briefly blanch the spinach for about 30–60 seconds, just until it softens and turns a vibrant green. Then immediately transfer it to a bowl of cold water to stop the cooking process and preserve its color.

Drain the spinach well and chop it into smaller pieces. Add it to the borsch during the final 5–10 minutes of cooking, just enough to blend with the other ingredients without losing its freshness.

This method keeps the spinach tender, flavorful, and perfect for your green borsch.

Video by Natural Health Remedies