I absolutely adore this soup, anytime of the year, anytime of the day.
The soup is light, utterly delicious and satisfying. And we are all aware of the amazing properties of the spinach, and this soup has a lot of it.
You can prepare it with a lamb, beef or chicken, my version is with a lamb, that i believe suits this recipe most.
Please watch the salt content, as the spinach is naturally slightly salty.
You will need 1 kg/2.2 pounds as total weight of herbs.
Spinach should be thoroughly washed, change water 2-3 times, as it carries a lot of sand, and the last thing you want is to feel sand on your teeth.
For the broth:
Lamb- 1.7 kg leg of lamb.
Carrot- 1 large.
Celery- 2 sticks.
Garlic- 3 cloves unpeeled.
Onion- 1 peeled.
Bay leaves- 2-3 pieces.
Water- 3 litres.
For the soup:
Potatoes-3-4 medium, cut in small cubes.
Eggs-6-7 boiled, peeled and cut in cubes.
English Spinach- 3 large bunches, chopped.
Chives- 2-3 bunches, chopped.
Parsley- 2 large bunches, chopped.
Butter- 1 tablespoon.
Juice of one lemon.
First, prepare the broth. Place meat in a pot, fill with 3 litres of water and cook for an hour, add the rest of the vegetables with some salt and for a further 1 hour.
Take out the meat, discard all the vegetables, and preferably strain the broth.
Return the broth to boil, add potatoes, and cook till they are almost done.
If it looks, like there is not enough liquid, do not worry, as all the herbs are loaded with water, and the water level will rise, after you add them.
Remove the meat from the bone, and add it the soup.
Then add boiled and chopped eggs, followed by all your herbs. Cook for 3-5 minuets. In the end add butter and lemon juice, stir, cover and leave for 15 minuets.
Great served with a sour cream.