Bez perevoda (Green Borscht) is a traditional Russian recipe for a classic and hearty soup of spinach and vegetables cooked in beef stock that's served with hard-boiled eggs and sour cream. The full recipe is presented here and I hope you enjoy this classic Russian version of: Green Borscht (Bez perevoda).
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Ingredients:
1.8l beef stock
675g spinach
2 carrots, peeled and cut into julienne strips
1/2 small turnip, peeled and cut into julienne strips
1 medium potato, peeled and cut into julienne strips
1 onion, peeled and cut into julienne strips
2 celery sticks, sliced into julienne strips
salt and freshly-ground black pepper, to taste
1 juice of ½ a lemon
1 tsp sugar
3 hard-boiled eggs, chopped
6 tbsp sour cream
Method:
Remove any hard stems from the spinach and wash thoroughly. Drain well then transfer to a pan and add a little salted water. Brig to a boil then cover and cook for 15 minutes, or until the spinach is thoroughly done. Press the spinach mixture through a fine-meshed sieve to purée then combine the spinach purée with the beef stock in a pan.
Wash and peele the vegetables then cut into fine julienne strips before adding to the pan along with the spinach purée. Bring the mixture to a boil and season then reduce to a simmer, cover the pan and simmer for 20 minutes before adding the lemon juice and a little sugar, to taste.
Divide the borscht between six plates then serve garnished with 1 tbsp sour cream and a little of the chopped hard-boiled egg. Traditionally this dish is accompanied with rye bread.
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