SPINACH SOUP

Spinach Soup is also called a Green Borshch by Slavic people. Traditionally, Green Borshch is made with Sorrel which is commonly used in soups and sauces, and is sour to the taste. Sorrel is at its best in late spring early summer. Spinach or another leafy greens, like chard are good substitution when sorrel is not in season.

This is a healthy first course soup that has a hint of spring in it.

Ingredients:

• 16 cups water (you can use vegetable or chicken broth instead of water)
• 3 large potatoes, cut in cubes
• 1 medium onion ( I used 1/2 of a large onion)
• 6 hard boiled eggs, diced
• spinach 1 pack
• 2 tablespoons salt
• 1 teaspoon fresh ground black pepper

Bring water or broth to boil. Add potatoes, full onion ( I remove it at the end), bring to boil, reduce heat to medium, add salt, and cook 10- 15 minutes until potatoes are tender.

Add chopped spinach, and eggs. You can also add spoonful of fresh herbs, like dill or parsley. Bring to boil. And the soup is ready. Season with peppers when the soup is off the heat.

Enjoy!

SPINACH SOUP

• Difficulty: easy
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Ingredients:

• 16 cups water (you can use vegetable or chicken broth instead of water)
• 3 large potatoes, cut in cubes
• 1 medium onion ( I used 1/2 of a large onion)
• 6 hard boiled eggs, diced
• spinach 1 pack
• 2 tablespoons salt
• 1 teaspoon fresh ground black pepper

Instructions:

1. Bring water or broth to boil.
2. Add potatoes, full onion ( I remove it at the end), bring to boil, reduce heat to medium, add salt.
3. Cook 10- 15 minutes until potatoes are tender.
4. Add chopped spinach, and eggs.
5. You can also add spoonful of fresh herbs, like dill or parsley.
6. Bring to boil. And the soup is ready.
7. Season with peppers when the soup is off the heat.

Enjoy!