Spinach Borscht

Serves: 4
Total Calories: 113


1 pound fresh or frozen spinach
2 quarts water
2 lemons, juiced
3 tablespoons sugar
1 teaspoon kosher salt
1/4 cup liquid egg substitute
1 cucumber, peeled and diced
1 cup plain yogurt


Add the spinach to the water, bring to a boil and simmer for 10 minutes. Add the lemon juice, sugar and salt. Pour 1 cup of soup into the egg substitute and return the combination to the soup.

Chill. Serve cold with a tablespoon of diced cucumber and plain yoghurt in each bowl.

Nutritional Facts:

Serves: 4
Total Calories: 113
Calories from Fat: 0

This Spinach Borscht recipe is from the The Happy Heart Cookbook Cookbook. Download this Cookbook today.

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