Tart Spinach Soup (Schav)

  • Yield: 6 servings


1 1/2quarts cold water
2cups chopped onions
1cup peeled and sliced carrot coins
2cups peeled and diced potatoes
1 (16-ounce) bag frozen chopped spinach, defrosted, or 4 cups fresh chopped spinach or sorrel
1/2cup chopped fresh dill
Juice of 1 lemon plus more to taste
Salt and freshly ground black pepper, to taste
2 hard-boiled eggs, chopped for garnish
8 scallions, chopped, for garnish
3tablespoons low-fat sour cream or plain yogurt, for garnish


  1. Place water, onions, carrots and potatoes in a 5 1/2-quart saucepan and bring to a boil. Reduce heat and simmer 12 to 15 minutes until vegetables are tender. Add spinach and continue to simmer 5 minutes. Add dill, lemon juice, salt and pepper. Soup should be tart, and more lemon juice can be added to taste. Cool soup to room temperature, then refrigerate until chilled. Before serving, sprinkle some eggs, cucumbers and scallions on top of each portion. Add a dollop of sour cream.  

Nutritional Info *per serving

  • Calories 125
  • Fat 2g
  • Cholesterol 62mg
  • Sodium 78mg
  • Carbohydrate 23g
  • Fiber 4g
  • Protein 6g