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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.