| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Jewish |
Soup |
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Spinach; washed, trimmed and chopped |
| 2 |
qt |
Water |
| 1 |
ts |
Sour salt |
| 1 |
c |
Chopped scallions |
| 3 |
|
Eggs |
| 1 |
pt |
Sour cream |
INSTRUCTIONS
From: ltsilver@borg.com (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, http://www.erols.com/hosey.
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