Recipe provided by Ruth Friedman of the Union Chapter.
Spinach Borsht or Schav
|1||pkg. frozen chopped spinach|
|2||qts. boiling water|
|1||pkg. Scallions or raw Onion|
|Sour Salt or Lemon Juice to taste|
When water comes to a boil add spinach and salt. Add sour salt or lemon juice. Cook about five minutes. Add more sour salt if desired while cooking.
Cut up onions and a pinch of salt and crush lightly with the bottom of a jar. Add to the boiling water and spinach. Turn off heat and leave covered for five minutes.
Beat egg and add one tablespoon of borsht to eqq mixture a little at a time. Stir quickly and add rest of borsht to mixture.
Best served with a side of sour cream as a topping.