Root Vegetable Soup with Dill

Root Vegetable Soup with Dill

This is a traditional Russian soup: earthy root vegetables, cooked with fresh spinach, are enlivened here with a tart, fresh topping of dill, lemon and sour cream.

6 servings
Preparation 15 min
Cooking 30 min

160 calories per serving 


2 potatoes, cut into 2,5 cm pieces   400 g
1 1/2 turnips, cut into 2,5 cm pieces   260 g
1 parsnips, cut into 2,5 cm pieces   100 g
2 carrots, cut into 2,5 cm pieces   200 g
1/2 celeriac, cut into 2,5 cm pieces   320 g
1 onions, coarsely chopped   200 g
1 clove garlic, finely chopped    
5 cups vegetable broth, low-sodium   1.25 L
3 eggs size large    
240 g spinach   9 cups
1 pinch salt [optional]   0.1 g
  ground pepper to taste    
1/2 cup fresh dill   16 g
6 tbsp sour cream   90 mL
1 lemons, cut into quarters [optional]   120 g


  1. Prepare the vegetables: Peel the potatoes, turnips, parsnips, carrots, and celeriac, then cut them into uniform pieces of about 2,5 cm. Coarsely chop the onion and finely chop the garlic.
  2. Put all the vegetables and broth into a pot. Bring to a boil, cover then simmer until the vegetables are tender, about 25 min.
  3. Meanwhile, boil the egg(s) (10 min), cool them down immediately in cold water, then cut them into halves. Set aside.
  4. Add the spinach and cook until it is wilted, about 2-3 min. Season with salt and pepper to taste. Finely chop the dill, then add it to the soup.
  5. Ladle the soup into bowls. Garnish each bowl with half a boiled egg, along with lemon quarters and sour cream. Serve.


The soup keeps up to 7 days in the refrigerator.

Nutrition Facts Table

Nutrition Facts

per 1 serving (460g)


% DV*

* DV = Daily Value




3.5 g

5 %

Saturated 1 g
+ Trans 0 g

5 %


110 mg


180 mg

7 %


28 g

9 %


5 g

21 %


6 g


7 g

Vitamin A

120 %

Vitamin C

35 %


10 %


15 %

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Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: 3 servings
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: ¼ serving

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Free :
Added Sugar, Trans Fat
Low :
Saturated Fat
Source of :
Calcium, Copper, Niacin, Vitamin B1, Vitamin D, Zinc
Good source of :
Fibre, Iron, Pantothenic Acid, Phosphorus, Selenium, Vitamin B12, Vitamin B2, Vitamin C, Vitamin E
Excellent source of :
Folacin, Magnesium, Manganese, Potassium, Vitamin A, Vitamin B6, Vitamin K
Diet-related health claims :

More info

This recipe is in the following categories: Vegetables | Soups | Halal | Heart-healthy | High Fibre | High Iron | Kosher | Low Saturated Fat | Vegetarian | Central European

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