Dad's Spinach Soup

Kim Biegacki


I got lucky making pierogies with my Dad and then he brought me this soup to try. Well, it is amazingly good and comfort food at it's finest. He has been making this recipe for years yet it was new to me. Dad is a great cook but quiet about his skills and those tried & true recipes. I have to really stay on him to get the really good ones. I am going to kick it up a notch when they get back from Florida and spend more time with him in the kitchen to get some more as he would say, "Ancient Debelak Recipes".


★★★★★ 1 vote

6 - 8 bowls
10 Min
3 Hr 30 Min
Stove Top


  • 3 lb
    pork neck bones
  • 1/2-3/4 medium
    onion, chopped
  • 2 bag(s)
    baby spinach, frozen
  • 2 clove
    garlic, minced
  • 3/4 c
    barley, quick
  • 10 c
    water or more if needed
  • 3 - 4 medium
    carrots, diced
  • ·
    salt and pepper
  • 1 - 2 tsp
    italian seasoning
  • 1 pt
    sour cream
  • 2 - 4 Tbsp
    apple cider vinegar

How to Make Dad's Spinach Soup


  1. 10 cups of water and put in neck bones bring to a boil then scrape off the film after 2 1/2 hours.
  2. At this point Dad says he has always left the bones in and proceeded to add all the rest of the ingredients to cook down for another 35 minutes or so.
  3. Then, because my mother doesn't like the soup served w/bones in...Dad removes all the bones and pulls of the meat after they cool for a few minutes and adds the meat back to the soup.
  4. At the last, he adds the sour cream and then the vinegar. Dad likes more of a sour taste with it so he would add 4 tbsps but you be the judge and a little then taste and adjust to your liking.
  5. Here is the soup right after Dad adds the pint of sour cream and vinegar.
  6. Ready to eat.

Printable Recipe Card

About Dad's Spinach Soup

Course/Dish: Cream Soups
Main Ingredient: Pork
Regional Style: Polish

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