You may be familiar with the red borscht that's made from beets. This version gets its color from spinach. Serve it as an appetizer or side dish.

Source: Midwest Living

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Recipe Summary

prep:
20 mins
cook:
10 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, heat oil over medium-high heat. Add carrots and onion; cook and stir until tender. Add chicken broth and potatoes. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until potatoes are tender. Stir spinach into potato mixture. Stir in lemon juice.

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Instructions Checklist
  • To serve, ladle into bowls. If you like, garnish each with a slice of hard-cooked egg, sprinkle with paprika, and sprinkle with a little parsley. Serve immediately. Makes 4 servings.

Nutrition Facts

103 calories; total fat 4g; saturated fat 1g; cholesterol 3mg; sodium 1004mg; carbohydrates 14g; fiber 2g; protein 4g; vitamin a 2818IU; vitamin c 12mg; calcium 20mg; iron 1mg.

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