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