Green Borscht

Remove hard stems from spinach and wash. Put in saucepan with a little salted water, cover and cook for 15 minutes or until soft. Remove spinach, chop fine and transfer to a large pot together with the water it was cooked in and the chicken or beef broth.

Peel and wash the rest of the vegetables and cut into fine strips. Add to stockpot.

Bring to a boil and season. Cover and simmer for about 20 minutes. Add lemon juice and sugar. Serve with a spoonful of sour cream and a little chopped hard boiled egg on top.

Note: Frozen chopped spinach can be substituted for fresh and can be added to the stock without being cooked first.