Green Russian-Style Meat Soup

• 3 lbs beef heart (or just beef)
• 12 cups water
• 2 bay leaves
• 2 (10 ounce) packages frozen chopped spinach (or 2 bunches fresh sorrel, chopped, or 2 jars schav, or some combination of these)
• 1 lemon, juice of (less, if using sorrel instead of spinach)
• 2 onions, chopped
• 3 tablespoons vegetable oil
• 4 tablespoons flour
• salt
• 6 eggs, hard-boiled
• 1 bunch scallion, chopped
• 12 tablespoons parsley, chopped (optional)

1. Cut away as much fat and tough-looking parts from the meat as you can.
2. Optionally, quickly brown the meat.
3. You can add a piece or two of onion, while browning, to improve the flavor.
4. Add the water and bring to the boil.
5. Skim foam.
6. Lower the heat, add the bay leaves, and simmer for 2-3 hours (or until the meat is tender when pierced).
7. While the meat is cooking, heat the oil in a skillet.
8. Add the onions and cook until golden and just beginning to turn brown.
9. Add the flour to the onions and cook, stirring, until the onions are coated, and the flour is beginning to brown.
10. Take off the heat.
11. When the meat is done, take it out, cut it into bite-size pieces, and put back into the soup.
12. Add the frozen spinach to the soup and raise heat to high.
13. Heat to boiling, while breaking up the spinach.
14. Lower the heat to a simmer and cook until the spinach is separated, 3-5 minutes.
15. Add lemon juice and salt to taste.
16. The soup should be slightly sour.
17. Add the fried onions to the soup.
18. Cook 1 minute.
19. Pour the soup into bowls.
20. Put into every bowl some chopped scallions (and some chopped parsley, if using) and half a boiled egg.
21. Some people like to add sour cream or plain yogurt.

beef heart, water, bay leaves, fresh sorrel, lemon, onions, vegetable oil, flour, salt, eggs, scallion, parsley

Taken from www.food.com/recipe/green-russian-style-meat-soup-402191 (may not work)