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.
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.
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.