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 |