Frozen spinach put in a pot.

Pour water and put on the stove.

In milk razvesti starch and pour into the pan, stirring occasionally.

Don't stop stirring so it doesn't burn. Grated cheese is better, but I didn't have one, and I added to the sauce slices.

The cheese melted into the sauce.

The sauce has thickened, then it is ready.

The sauce I was served for dinner with fried fish and boiled potatoes.

The spinach sauce is typically prepared as follows. Spinach pour 1 part of water (150 - 200g). In the other half breed the sour cream (200 g, 20%) and 1 teaspoon of starch. Add seasoning salt (your cooking - dry roots and herbs) and pour it into the pan, continuing to stir with a spoon. I also want to say that meat, fish and vegetable soups are not poured, and is used for sauces and soups. If it's a vegetable broth, add it at the end of cooking. I do not to save, and for a good broth and flavor. Besides, when cooking vegetables, the bulk of the vitamins remain in the water. Advice to aspiring chefs: boiled vegetables and immediately drain the water, because standing in water, the vitamins remain in the vegetables and in the water.