Jewish Soups and Salad Recipes
Cold Spinach Borscht Recipe
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Cold Spinach Borscht

1 10-oz. package frozen leaf spinach
2 cups water
1 tsp salt
1/4 tsp white pepper
1 tsp sugar
1 Tbsp lemon juice
2 egg yolks
2 cups light cream
Slices of hard-boiled eggs and cucumber for garnish
Sour cream

Cook spinach in water with salt, pepper, sugar and lemon juice until it is tender.

With a slotted spoon, remove about 1/2 cup of spinach leaves. Chop them coarsely and set aside.

Put the remaining spinach and liquid in the blender. Whirl at high speed for a few minutes until the spinach is pureed. Cool.

Beat egg yolks until light. Blend some of the spinach soup into the egg and then combine with the remaining soup. Add the cream.

Chill and garnish with the reserved chopped spinach, slices of hard-boiled egg and cucumber. Top with a dab of sour cream.

Serves 4.

From "Memoirs and Menus -- Confessions of a Culinary Snob" by Georges Spunt

 

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