Ingredients 4 large potatoes, peeled and diced 2 bunches green onions, chopped 1 bunch fresh spinach leaves, chopped 1 bunch fresh sorrel, chopped 2 eggs, beaten salt to taste 1 tablespoon white sugar 1 teaspoon balsamic vinegar 1 cucumber, diced (optional) 2 hard-cooked eggs, diced (optional) 1/4 cup sour cream, for topping (optional) 2 sprigs fresh dill weed, chopped (optional) Directions Fill a large pot to about 3/4-full with water; bring to a boil; add the potatoes and cook until fork tender, 8 to 10 minutes; add the green onions and cook another 1 to 2 minutes. Stir in the spinach and sorrel; cook another 2 to 3 minutes; remove from heat. Pour the beaten eggs into the mixture in a slow and steady stream while stirring until the soup thickens. Season with salt, sugar, and vinegar to get a slightly sweet and tangy taste. Allow soup to cool before moving to refrigerator to chill completely. Garnish with any combination of cucumber, egg, sour cream, and dill.