Title: Green Borscht
Categories: European Soup Side Ethnic
Yield: 6 Servings
| 7 1/2 | c | Beef stock |
| 1 1/2 | lb | Spinach |
| 2 | | Carrots |
| 1/2 | | Small turnip |
| 1 | | Medium potato |
| 1 | | Onion |
| 2 | | Sticks celery |
| | | Salt and pepper |
| | | Juice of 1/2 lemon |
| 1 | ts | Sugar |
| 3 | | Hard boiled eggs |
| 6 | tb | Sour cream |
Remove the hard stems from the spinach and wash it thoroughly. Put it in a
saucepan with a little salted water. Cover and boil for 15 minutes or until
cooked. Sieve and transfer it to stock together with the water it has been
cooked in. Peel and wash the rest of the vegetables and cut them into fine
strips. Add them to the stock. Bring to the boil and season. Cover and
simmer for about 20 minutes. Add the lemon juice and a little sugar and
serve with one dessert spoon of sour cream and a little chopped hard boiled
eggs to each plate. This is best when the spinach is young in the spring.
Serve with rye bread.Frozen spinach does work also.