| 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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