**GROWN ON OUR FARM HERE IN TENNESSEE**
***GIANT RUSSIAN SPINACH***
(Giant Russian Spinach) This leafy green was first documented in the New World by John Lawson, Surveyor General of North Carolina, in History of Carolina, 1714. Russian Spinach was also listed by Bernard McMahon in American Gardener's Calendar, 1806. Giant Russian is a very hardy, vegetable suitable for full sun that grows three to four feet tall! The young leaves can be steamed or chard and are very nutritious!
This is a popular and very healthy soup in Russia that can be eaten either hot or cold and is quite popular in the summer. The soup is actually made with spinach,
4 quarts water
1 medium carrot
8 large potatoes
1 stalk celery
1 small parsnip
2 bunches fresh russian spinach
1 large green pepper
2 large yellow onion
1 bunch parsley
dill and salt and pepper to taste
Bring water to a boil in a large pot. Add thinly sliced carrots and cubed potatoes, as well as thinly sliced celery, and parsnip (remove before serving). Cook until tender. In skillet, sauté pepper and onion in a small amount of olive oil until edges begin to brown. Add to soup[. Add coarsely chopped spinach and parsley (chopped finely). Turn off heat. Allow to stand about 10 more minutes then add dill, and salt and pepper to taste. Garnish with a dab of sour cream!