| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Jewish | Soup | 4 | Servings |
INGREDIENTS
| 3/4 | lb | Rhubarb |
| 1 | pk | (10-oz) fresh spinach or sorrel; well rinsed |
| 1 | tb | Salt |
| 4 | c | Water |
| 1 | lg | Egg (optional) |
| 1/2 | c | Sour cream or yoghurt |
| 2 | Sliced scallions | |
| 1 | Peeled and diced cucumber | |
| 4 | Radishes |
INSTRUCTIONS
From: rbparker@henning.cfa.org (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, http://www.erols.com/hosey.
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