Russian Spinach and Root Vegetable Soup with Dill

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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

  1. 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.

  2. Add the spinach to the pan and cook for a further