This is a lovely zingy twist on a leek and potato soup. In Russia and the Ukraine, green borscht is traditionally made with sorrel. Here, lemon juice and spinach are used to create a similar flavour and texture.
Serves: 4–6
INGREDIENTS
Borscht
50 grams butter
2 tablespoons olive oil
1 onion, diced
2 cloves garlic, crushed
1 teaspoon Dijon mustard
3 potatoes, peeled, diced
1 leek, diced
1 bay leaf
1.5 litres vegetable stock
zest 1 lemon
juice 3 lemons
2 sprigs fresh dill, finely chopped
½ cup flat-leaf parsley, finely chopped
100 grams spinach, roughly chopped
sea salt and ground pepper
To serve: sour cream, 2–3 soft-boiled free-range eggs and extra dill
METHOD
Borscht: Melt the butter with the oil in a large saucepan and add the onion, garlic, mustard, potatoes, leek, bay leaf and a splash of water. Cover and cook over medium-low heat for
20 minutes, stirring and scraping the bottom of the pan occasionally to prevent the vegetables catching on the base. Add the stock and bring to the boil, then reduce the heat to a simmer.
Add the lemon zest and juice, then partially cover with the lid and simmer for 20–30 minutes or until the potatoes are soft. Add the herbs and spinach, simmer for 5 minutes then season.
To serve: Ladle the soup into bowls and top each with a spoonful of sour cream, half a soft-boiled egg and a sprinkle of extra dill. Season well. Serves 4–6.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!