• Ingredients
  • Olive oil
  • 1/2 onion, diced
  • 1 carrot, diced
  • 1 quart chicken broth, approximate
  • 1 tsp. dried dill weed
  • Salt and pepper to taste
  • 2 potatoes, peeled and cut into 1″ pieces
  • 1 zucchini, cut into 1″ pieces
  • 2 cups fresh spinach, chopped
  • Juice of 1/2 lemon
  • 2 hard-boiled eggs, diced
  • Sour cream topping, optional

In a large cooking pan, stir fry onion and carrot in a bit of olive oil until the onion is translucent. Stir in chicken broth, dill weed, salt and pepper. Bring to a boil and then reduce heat. Let it simmer until the carrot is nearly cooked through. Stir in the potatoes and simmer until nearly cooked through. Stir in the zucchini and simmer a couple minutes. Add more broth now if you think it needs more. Stir in the spinach. Simmer for a couple minutes longer. Stir in lemon juice and eggs. Serve with a dollop of sour cream on top. The yield is about 4 servings.

NOTES: I found this recipe at Lavender and Macarons called Green Borscht (Ukranian Spinach Soup). I had never made anything quite like it before. I mean, chopped hard-boiled eggs in the soup?! It is surprisingly very delicious. I didn’t follow their recipe very closely, but oh well. What you see written here is the way that I did it. Two of us ate the whole thing for lunch, so if that’s all you’re making for four people you better double it. It seems to me this would be easy enough to turn vegetarian if you used vegetable broth instead of chicken broth.