Source: Jordan Champagne, Happy Girl Kitchen

This recipe was submitted as part of CUESA's 2010 Soup Festival.

Serves 4

INGREDIENTS

The liquid from a jar of Happy Girl pickled beets, approximately ½ cup
1½ cups Happy Girl dry farmed tomato juice
2 generous handfuls of fresh spinach, sliced into thin strips
Sour cream, yogurt, or crème fraîche to garnish
Chopped fresh dill, about 4 tablespoons (or dried dill)

PREPARATION

1. In a small saucepan, combine the pickling liquid from the beets and the tomato juice and turn the heat on to medium.
   
   
2. Wash and drain the spinach and pat it dry. If the leaves are the small sort you get in bags of prepared greens, just pile them on your cutting board and — with a large, sharp knife — chop them about 1/2 inch wide. If you’re using full-sized spinach leaves, remove the stems then pile the leaves up. Cut them in half lengthwise (along their spines); then chop them 1/2 inch wide (you’re aiming for bit-sized pieces).
   
   
3. When the beet-tomato mixture comes to a simmer, add the spinach and let it cook through. If you’re using dry dill, add about 2 tsp. along with the spinach. When the spinach is done cooking, ladle the soup into bowls. Top each bowl with a large spoonful of sour cream and generous sprinkling of fresh dill (or a delicate sprinkling of dry dill).