Recipe - Spinach Borscht

2 Potatoes; minced
3 small Onions; finely chopped
2 Sprigs dill
One fourth teaspoon Freshly grated nutmeg
1 pound Fresh spinach; washed,
stemmed and
; finely chopped
2 tablespoon Fresh lemon juice
Salt and pepper
2 Eggs
6 tablespoon Soured cream or low fat
natural yoghurt
Chopped fresh dill to
garnish

Place the potatoes, onions, dill and nutmeg in a saucepan with 1 One half pints
water. Bring to the boil and simmer for 5 minutes.

Add the chopped spinach, lemon juice, salt and pepper. Simmer for 15
minutes or until the potatoes are tender. Remove from the heat and take out
the sprigs of dill.

In a large bowl, beat the eggs with 6tbsp cold water until light and
fluffy. Gradually add about One half pint hot soup, stirring well. Chill for at
least 4 hours.

Just before serving, taste and adjust the seasoning and whisk in the soured
cream or yoghurt. Garnish with dill.

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