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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Ingredients

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Directions

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

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