Name: Cold Spinach Soup
Cuisine: International
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

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)

Cold Spinach Soup

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