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
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.