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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!