Russian Spinach and Root Vegetable Soup with Dill

(recipe from this book)

Serves 4-6

Ingredients:

• 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 clove, finely chopped
• ¼ celeriac bulb, diced
• 1 l/ 1 ¾ pints/ 4 cups vegetable stock(or chicken)
• 200 gr / 7 oz spinach, washed and roughly chopped
• 1 small bunch fresh dill, chopped
• salt and black pepper

For garnish(optional):

• 2 hard boiled eggs, sliced
• 1 lemon, cut in slices
• 250 ml /8 fl oz 1 cup sour cream
• 30 ml / 2 tbsp fresh parsley and dill

Step One

 Put the turnip, carrots, parsnip, potato, onion, garlic, celeriac and stock into a large pan. Bring to the boil, then simmer for 25-30 min, or until the vegetables are very tender.

Step Two

 Add the spinach to the pan and cook for a further 5 min, or until the spinach is tender but still green and leafy. Season with salt and pepper.

Step Three

 Stir the dill into the soup, then ladle into bowls and serve garnished with egg, lemon, sour cream and a sprinkle of parsley and dill.

POFTA BUNA!!!