1.09.2013

Green Borscht

This soup couldn't be easier.

2-3 rounds of osso buco
2 bunches, spring onion
1 extra large box, spinach (feel free to use frozen spinach if you don't have fresh on hand)
salt + pepper

To serve:
sour creme
hard boiled eggs

In a heavy stock pot, in olive oil, quickly brown osso buco, about 2 minutes on each side.  Add about 2 quarts of water, and bring to boil.  Remove foam from the top, and let simmer for about 30 minutes, continually clearing the top to make a clear stock.  Cover and cook for about 30 more minutes, until the osso buco is adequately softened. Add in chopped spring onions (3 mm in thickness or so), white and green parts.  Add in the spinach.  Cook for about 15-20 minutes to low-medium heat, covered.  Season with salt and pepper.  Serve with sour cream and half of a hard boiled egg, sliced into the soup.

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