Russian Spinach and Root Vegetable Soup with Dill

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, tresh topping of dill, lemon and sour cream.

  • 1 small turnip, cut into chunks
  • 2 carrots, sliced or diced
  • 1 small parsnip, cut into large dice
  • 1 potato, peeled and diced
  • 1 onion, chopped or cut into chunks
  • 1 garlic glove, finely chopped
  • ¼ celeriac, diced
  • 1 litre / 1¾ pints / 4 cups vegetable or chicken stock
  • 200 g / 7 oz spinach, washed and coarsely chopped
  • 1 small bunch of fresh dill, chopped
  • Salt and ground black pepper
  • For the garnish
  • 2 hard-boiled eggs, sliced
  • 1 lemon, cut into slices
  • 250 ml / 8 fl oz / 1 cup sour cream
  • 30 ml / 2 tbsp fresh parsley and dill
  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.
    For the best results, use a really good quality vegetable stock.
  3. Add the spinach to the pan and cook for a further 5 minutes, or until the spinach is tender but still green and leafy. Season with salt and pepper.
  4. Stir the dill into the soup, then ladle into warm bowls and serve garnished with egg, lemon, sour cream, and a sprinkling of parsley and dill.