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Borscht, Spinach II (D/P)
Source: "Moms' Best Recipes; 151 Jewish-American Dishes," by Betty Kalikow, Kansas
Serves: 8 1-cup servings

1 can spinach (2.5 size; 1.25 lb.; approximately 2.5 cups)
2 cans water
juice of 2 lemons
1/2 teaspoon salt
3 tablespoons sugar
Sour cream (optional)

Chop spinach finely. Add all ingredients together and simmer about 25 minutes. Chill and serve with "gobs" of sour cream.

Poster's Notes:
I found a new couple of cookbooks while on vacation last week. One has a recipe for spinach borscht. Unfortunately, it calls for a size 2.5 can of spinach. Fortunately, I picked up a Mennonite cookbook last summer at a yard sale, and it has a list of can sizes. We packrats will always find a reason why what we collect shouldn't be thrown out.

Posted by Maxine in RI

Nutritional Info Per Serving: N/A