Scrub the potatoes, and slice them thinly. Place them in a saucepan with the water and the salt, and cook, partially-covered until they are just tender.
Stem the spinach and wash it. Chop it very fine, and cook it in a heavy skillet, covered, with no additional liquid, until it is just limp, but still bright green (3-5 minutes). Remove from heat.
Place the beaten eggs in a large bowl. Whisk them, as you slowly drizzle in the hot potato water. Beat well, Add potatoes, spinach, lemon juice, scallions, and seasonings. Chill until very cold. Serve topped with sour cream.
Comments
Phyllis Watson on Mon Mar 03 20:18:54 UTC 2008:
This soup is traditionally made with sorrel (sour grass). If you have access to fresh sorrel, substitute it for the spinach and lemon.