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Green Borscht



6 Servings
7 1/2 c beef stock
1 1/2 lb spinach
2 carrots
1/2 small turnip
1 medium potato
1 onion
2 sticks celery
1 salt and pepper
1 juice of 1/2 lemon
1 t sugar
3 hard eggs,Boiled
6 T sour cream


Remove the hard stems from the spinach and wash it thoroughly. Put it in a saucepan with a little salted water. Cover and boil for 15 minutes or until cooked. Sieve and transfer it to stock together with the water it has been cooked in. Peel and wash the rest of the vegetables and cut them into fine strips. Add them to the stock.
Bring to the boil and season. Cover and simmer for about 20 minutes. Add the lemon juice and a little sugar and serve with one dessert spoon of sour cream and a little chopped hard boiled eggs to each plate. This is best when the spinach is young in the spring. Serve with rye bread.Frozen spinach does work also.













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