Yield: 4 Servings
|1 pack||(10-oz) fresh spinach or sorrel; well rinsed|
|1 large||Egg (optional)|
|½ cup||Sour cream or yoghurt|
|1||Peeled and diced cucumber|
From: rbparker@... (Ron Parker) Date: Fri, 28 Jun 1996 19:43:50 -0600 (P); (D) if served with sour cream or yoghurt 1. Clean the rhubarb, cut in 1-inch pieces, and simmer, covered with water, about 20 minutes or until tender. Drain.
2. Place the spinach or sorrel, rhubarb, salt, and the water in a pot.
Bring the water to a boil, and simmer, covered, for about 5 minutes. Cool slightly. Beat the egg and fold in. Although the egg is traditional, I often omit it. Refrigerate several hours and serve with a dollop of sour cream, cucumbers, and radishes. JEWISH-FOOD digest 220
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .