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1 pound spinach leaves, washed, cut coarsely
10 cups water
1 onion
salt to taste
sour salt to taste
1 egg, beaten
cucumber, scallions, sour cream

Place spinach in large pot. Add water, salt and whole onion, bring to a boil and cook 20 minutes.

Add sour salt and cook an additional 10 minutes.

Remove onion and let soup stand 10 minutes to cool.

Very gradually, add a small amount of soup to the beaten egg, then gradually return to the soup mixture. Refrigerate.

Serve cold, garnished with diced cucumbers, diced scallions and sour cream, as desired.

Poster's Notes:
You can substitute a package of frozen chopped spinach but the fresh is better.

Posted by Annice Grinberg, Z'L

Nutritional Info Per Serving: 18 Calories (kcal); 1g Total Fat; (25% calories from fat); 2g Protein; 2g Carbohydrate; 19mg Cholesterol; 39mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates