| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Jewish | Food proces, Jewish, Jflist, Vegetables, Soups | 1 | Servings |
INGREDIENTS
| 1 | lb | Sorrel (Sour Grass); Washed Well |
| 1 | pk | (10 Oz) Froxzen Chopped Spinach, Defrosted |
| 2 | Scallions | |
| Water To Cover | ||
| Optional | ||
| Sour Cream; | ||
| 1 | Cucumber; Diced | |
| Scallions; slice |
INSTRUCTIONS
Wash Sorrel under cold running water and drain several times. It is very sandy so wash it well. Chop finely (or use food processor). Squeeze all the liquid from the spinach and chop some more, until very finely chopped. Slice the scallions thinly ( green and white parts). Add all to the pot Put in water to cover all and put on medium flame. Simmer for 30 minutes. Refrigerate. Add salt & pepper to taste when cooled. Can be served with a dollop of sour cream, and garnished with cucumber and scallions. Recipe by: My Grandmother Fannie Hopin Posted to JEWISH-FOOD digest V97 #229 by Goldtag1@aol.com on Aug 11, 1997
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