Root Vegetable Soup with Dill

22 Reviews
100% would make this recipe again

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.

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Preparation : 15 min Cooking : 30 min
160 calories/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 1.25 L
3 eggs size large
240 g spinach 9 cups
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1/2 cup fresh dill 16 g
1/3 cup 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

per 1 serving (460 g)


% Daily Value




3 g

5 %

Saturated 0.9 g
+ Trans 0 g

5 %


110 mg


170 mg

7 %


28 g

9 %


5 g

21 %


6 g

Net Carbs

23 g


7 g

Vitamin A

125 %

Vitamin C

33 %


11 %


17 %


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


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Fruits 0
Vegetables 2
Meat and Alternatives ½
Fats 0

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22 Reviews (21 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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Marie-Louise G.
may 10, 2023 | I would make this recipe again

Ai remplacé les épinards par des feuilles de laitue Boston. Excellent aussi!

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