Cold Spinach Soup

Name: Cold Spinach Soup
Total time: 25 min
Yield: 8 to 12 servings
Cuisine: eastern european, russian
Ingredients: 2 pounds spinach, stemmed; 1/4 cup loosely packed fresh dill; 1 scallion, white and light green parts trimmed and thinly sliced; 1/2 pound good-quality dill pickles, cut in 1/4-inch dice (or substitute peeled and seeded cucumbers); 12 ounces beer; 1/4 teaspoon peeled, freshly grated horseradish; 1 1/2 cups water; Kosher salt to taste; 6 bunches sorrel (about 1 1/2 pounds), stemmed and cut horizontally into 1/8-inch-wide strips (optional); Scant 1 tablespoon unsalted butter (if adding sorrel); 1/2 cup sour cream (1 1/2 cups if adding sorrel); 1/2 cup plain yogurt (1 1/2 cups heavy cream if adding sorrel); 1 tablespoon apple-cider vinegar

By Barbara Kafka

Total Time: 25 minutes
Rating: (0)
Comments: Read comments

Featured in: FOOD; Cold Soups, Cool Kitchens

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Ingredients

Yield:8 to 12 servings

2pounds spinach, stemmed
¼cup loosely packed fresh dill
1scallion, white and light green parts trimmed and thinly sliced
½pound good-quality dill pickles, cut in ¼-inch dice (or substitute peeled and seeded cucumbers)
12ounces beer
¼teaspoon peeled, freshly grated horseradish
1½cups water
Kosher salt to taste
6bunches sorrel (about 1½ pounds), stemmed and cut horizontally into ⅛-inch-wide strips (optional)
Scant 1 tablespoon unsalted butter (if adding sorrel)
½cup sour cream (1½ cups if adding sorrel)
½cup plain yogurt (1½ cups heavy cream if adding sorrel)
1tablespoon apple-cider vinegar

Ingredient Substitution Guide

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Preparation

Step 1
Wash spinach and place in a large skillet with the adhering water. Cover. Cook over medium heat for 10 minutes, stirring once or twice, just until wilted. Drain. Place the spinach and the dill in a food processor and process until finely chopped.
Step 2
Scrape mixture into a metal bowl. Stir in scallion, pickles, beer, horseradish, water and salt.
Step 3
If using sorrel, heat the butter in a large skillet over medium heat until just melted. Add the sorrel and cook 4 to 5 minutes, or until color turns. Remove from heat. Stir sorrel, 1½ cups sour cream and 1½ cups heavy cream into spinach mixture. If not using sorrel, stir in ½ cup yogurt instead of heavy cream and ½ cup sour cream. Refrigerate until cold. Just before serving, stir in vinegar. Add more salt if needed.

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Comments

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Stu3 years ago

Lots of work, but probably delicious. I'll stick with my mother's recipe, even though she was a terrible cook. (Check my comment under Florence Fabricant's recipe for the recipe.)

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