2 medium potatoes, diced
1 tablespoon sugar
1 clove garlic, minced
3/4 cup tomato paste (optional)
1 tablespoon white vinegar (optional)
1 teaspoon dried basil
1 teaspoon paprika
1 teaspoon dried dried marjoram (optional)
1 1/2 pounds spinach, rinsed and drained
3 tomatoes, sliced
1 1/2 teaspoons salt
1/2 teaspoon salt
3 quarts water (120-gallon)
1 gallon chicken broth (optional)
1 teaspoon salt
1/2 teaspoon ground black pepper (optional)
Bring a large pot of lightly salted water to a boil. Cook potatoes for 2 minutes, then drain off all water.
Mix potato, oil, crushed garlic, tomato paste, vinegar mixture, basil, paprika and marjoram, add salt, pepper, and water to the potatoes. Bring to a boil, then reduce heat to low and simmer, uncovered for 60 minutes, or until mushy and tender when pierced with a fork.
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