Green Schi Spinach Soup Recipes

Steps:

• Wash the spinach thoroughly, then trim off the thick stems.
• Heat the sesame oil in a heavy-bottomed pot.
• Brown the ground beef, separating while stir-frying.
• Add the green onion, garlic, soy sauce, salt and pepper and stir-fry for 30 seconds.
• Add the water, then the spinach.
• Bring the soup to a boil, then lower the flame.
• Place a tight-fitting lid on the pot and simmer for 10 minutes.

Steps:

• Soften the onion with the garlic and the celery in the olive oil. Add the tomatoes and cook for 10 minutes, stirring. Add the lentils and the chicken stock. Bring to a boil, turn down the heat and simmer for 45 minutes. If the soup is too thick, add more stock.
• Season to taste with salt and pepper. Add spinach leaves, stir and heat through. Serve immediately.

Steps:

• Cook spinach in broth 10 minutes.
• Drain, reserving liquid.
• Melt butter and stir in flour.
• When blended, add broth a little at a time.
• Cover, simmer 5 minutes.
• Add spinach, salt, pepper, nutmeg.
• Mix thoroughly.
• Simmer, covered, 5 minutes.
• Serve with hard-boiled egg slices floating atop.

Steps:

• Cut away as much fat and tough-looking parts from the meat as you can.
• Optionally, quickly brown the meat. You can add a piece or two of onion, while browning, to improve the flavor.
• Add the water and bring to the boil. Skim foam. Lower the heat, add the bay leaves, and simmer for 2-3 hours (or until the meat is tender when pierced).
• While the meat is cooking, heat the oil in a skillet. Add the onions and cook until golden and just beginning to turn brown.
• Add the flour to the onions and cook, stirring, until the onions are coated, and the flour is beginning to brown. Take off the heat.
• When the meat is done, take it out, cut it into bite-size pieces, and put back into the soup.
• Add the frozen spinach to the soup and raise heat to high. Heat to boiling, while breaking up the spinach. Lower the heat to a simmer and cook until the spinach is separated, 3-5 minutes.
• Add lemon juice and salt to taste. The soup should be slightly sour.
• Add the fried onions to the soup. Cook 1 minute.
• Pour the soup into bowls. Put into every bowl some chopped scallions (and some chopped parsley, if using) and half a boiled egg.
• Some people like to add sour cream or plain yogurt.

Steps:

• In a medium-to-large stewpot or crockpot, layer the above ingredients in the following order: Bacon, 1/4 of the cabbage, 1/4 of the sauerkraut, 1/4 of the tomatoes, 1/4 of the barley.
• Layer the remaining cabbage, sauerkraut, tomatoes and barley in the same amounts and order.
• If there appears to be insufficient tomato juice, add about 1 cup water.
• Salt and pepper if desired.
• Cover, cook on high for about 20 minutes, then reduce heat to simmer and cook for an additional 3-5 hours, checking occasionally to make sure your heat is low enough that the soup does not burn.