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- Preparing Time: 45 minutes
- Total Time: -
- Served Person: 10
- 3 tablespoons all-purpose flour
- 1 pinch salt to taste
- 1 bunch cilantro, chopped
- 1 small head cabbage, diced
- 8 ribs celery, diced, or more to taste
- 2 bunches dill, chopped
- 3 yellow banana peppers, halved and seeded
- 3 (10 ounce) packages fresh spinach
- 4 (32 ounce) containers plain yogurt
- 2 lemons, juiced, or more to taste
- Carbohydrate 39.9
- Cholesterol 22
- Fat 6.4
- Protein 23.8
- Sodium 400
- Calories 295 calories;
Place cabbage, celery, dill, and cilantro in a large stockpot. Pour in enough water to barely cover. Bring to a boil; cook uncovered until cabbage and celery are just tender, about 10 minutes. Add banana peppers. Stir in spinach bit by bit, waiting for it to wilt between batches. Reduce heat to medium-low. Whisk yogurt and flour in a bowl. Add to the stockpot. Season with lemon juice and salt. Cook, stirring constantly, until yogurt is hot but not boiling, 7 to 10 minutes.
