Name: Russian Spinach and Root Vegetable Soup with Dill
Yield: Serves Four to Six
Cuisine: Russian
Ingredients: 1 potato, peeled and diced; 1 onion, chopped or cut into chunks; 1 garlic clove, finely chopped; 1 small parsnip, cut into large dice; ¼ celeriac bulb, diced; 2 carrots, sliced or diced; 1 litre/1¾ pints/4 cups vegetable or chicken stock; 1 small bunch fresh dill, chopped; salt and ground black pepper; 2 hard-boiled eggs, sliced; 30 ml/2 tbsp fresh parsley and dill; 1 lemon, cut into slices; 200 g/7 oz spinach, washed and roughly chopped; 1 small turnip, cut into chunks

Preparation info

Serves
Four to Six

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

This is a typical Russian soup, traditionally prepared when the first vegetables of springtime appear. Earthy root vegetables, cooked with fresh spinach leaves, are enlivened with a tart, fresh topping of dill and lemon. The fresh dill really invigorates the soup, so don’t even consider doing without.

Ingredients

1 small turnip, cut into chunks
2 carrots, sliced or diced
1 small parsnip, cut into large dice

Method

Put the turnip, carrots, parsnip, potato, onion, garlic, celeriac and stock into a large pan. Bring to the boil, then simmer for 25–30 minutes, or until the vegetables are very tender.
Add the spinach to the pan and cook for a further

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Ingredients

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