Russian Spinach Soup

Remove and discard spinach stems. Rinse leaves well; then drain, stack, and cut crosswise into strips. Set aside. Stir together sour cream and dill weed; set aside.

In an 8 to 10-quart pan, bring broth to a boil over medium heat. Meanwhile, dice potatoes. Add potatoes, carrots, bell peppers, celery, and onions to boiling broth. Return to a boil; then reduce heat, cover and simmer until potatoes are tender to bite (about 8 minutes).

Increase heat to high. Add spinach and chicken to pan; cook, uncovered, until soup returns to a boil. Season to taste with salt and pepper. At the table, pass eggs and sour cream-dill mixture to spoon into individual portions.