Spinach Borsht or Schav

Recipe provided by Ruth Friedman of the Union Chapter.


1 pkg. frozen chopped spinach
2 qts. boiling water
1 raw Egg
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.


A Cook's Tour by B'nai B'rith Women: Northern New Jersey Council - First Edition 1960