Spinach Borscht or Schav

• 3 bunches Spinach (cleaned well)
• Lemon Juice (at least 2 lemons)
• 3 Eggs
• 1/2 cup Sour Cream
• 1 cup Milk

Boil spinach until wilted in 1 to 1-1/2 quarts salted water. Add lemon juice to spinach mixture until taste is very sour. Beat eggs. Add sour cream and milk and mix well. Very slowly (to avoid curdling), add hot spinach water to egg mixture, beating all the while. Add cooked spinach and refrigerate. Soup is served cold.