Green Borscht - Zelany Borscht

Ingredients

• 1 lb lean chuck, well-trimmed, cut in 1-inch cubes
• 4 cups nonfat beef broth
• 2 quarts water
• 2 celery ribs, chopped
• 1 carrot, chopped
• 1 large leek, white part only, chopped
• 1/2 cup flat leaf parsley, chopped
• 10 whole black peppercorns
• 1 bunch spinach, stemmed
• 2 medium potatoes, diced (Yukon gold preferred)
• 1 lemon, juice of or 1/2 bunch sorrel
• 1 tablespoon sugar
• salt
• 8 hard-cooked eggs, peeled
• sour cream (optional)

Directions

1. 1

   Place the meat in a deep soup pot; add the broth and water.

2. 2

   Bring the liquid to a boil, reduce the heat, and simmer, skimming off the foam until the liquid is clear, about 20 minutes.

3. 3

   Add the next five ingredients and simmer, covered, for 90 minutes.

4. 4

   Cut the spinach leaves in 1/2 inch ribbons and add them to the soup.

5. 5

   Add the next three ingredients, cover and simmer until the potatoes are tender, about 20 minutes.

6. 6

   Season to taste with salt.

7. 7

   To serve, place an egg, quartered lengthwise into wedges, in each of 8 bowls.

8. 8

   Ladle the hot soup over the egg and top with sour cream, if desired.