Yield: 8 Servings
|2 pounds||Spinach; washed, trimmed and chopped|
|1 teaspoon||Sour salt|
|1 cup||Chopped scallions|
|1 pint||Sour cream|
From: ltsilver@... (LT Silverman) Date: Wed, 10 Jul 1996 14:49:57 -0400 1. In large kettle combine spinach and sour salt.
2. Beat eggs and sour cream in a bowl. Gradually beat 1 cup of the broth into egg mixture.
3. Stir this mixture into remaining soup ( this prevents the eggs from curdling). Stir to blend and remove from heat.
4. Correct seasonings. Serve hot or cold with a dollop of sour cream, if desired. Serves 8.
JEWISH-FOOD digest 250
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .