Chilled Spinach Borscht
|Spinach/1 package 10 ounces frozen spinach, thawed||1 Pound|
|Cucumber||1 Large, chopped|
|Yellow onion||1⁄2 Medium, chopped|
|Skim milk buttermilk||1 Cup (16 tbs), divided|
|Chicken stock||4 Cup (64 tbs) (Either Homemade Or Canned)|
|Dill/1/4 teaspoon dried dillweed||1⁄2 Teaspoon, chopped|
|Chopped cucumber||1 Tablespoon|
Rinse spinach well.
In a saucepan place spinach and a small amount of salted water.
Cook over medium heat until tender.
Drain and chop.
Into a blender container place cucumber and onion.
Process until pureed.
Into a large bowl place puree.
Stir in half the buttermilk.
Add chicken stock and vinegar; blend well.
Stir in spinach, remaining buttermilk, dill and salt and pepper.
Chill until serving time.
Into soup bowls ladle soup.
Garnish with chopped cucumber.