Number of servings: 6 Calories Per Serving: None Preparation Time: None Difficulty: Easy
Ingredients:
Left Ingredients:
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
Right Ingredients:
1 salt and pepper
1 juice of 1/2 lemon
1 t sugar
3 hard eggs,Boiled
6 T sour cream
Cooking
Instructions:
Instructions: 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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