Green Borscht

Makes 4 sides-dish servings.

2 cups fresh spinach; 1 tablespoons cooking oil; 2 small chopped carrots (2/3 cups); 1 small chopped onion (1/2 cup); 4 cups vegetable stock or broth; 2 medium size potatoes, cut into 1/2 inch cubes; 1 teaspoon lemon juice; 2 hard-cooked eggs, sliced (optional); 4 tablespoons sour cream; salt and pepper by taste

Tear off stems from the spinach leaves and chop them small (the smaller the better. You can use food processor. Place spinach leaves into food processor and pulse several times.)

In a large saucepan, heat the cooking oil over the medium high heat, Add the chopped carrots and onion, cook and stir until tender. Add chicken stock or broth and the cubed potatoes. Bring to boiling, reduce the heat, Simmer, covered, about 10 minutes or until potatoes are tender. Stir in the spinach and lemon juice. Add salt and pepper. Simmer on medium heat more 10-15 minutes.

To serve, ladle the soup into bowls, garnish with sliced hard-cooked eggs and sour cream.