Celebrate Spring: Russian Spinach Soup

By Nolan Marciniec

I know that many gardeners look forward to harvesting those first peas of the season. Although I understand their delight in fresh green things after a long winter, I’ve never been a big fan of peas. For me, it’s that first crop of spinach in the cold frame.

Many years ago, a neighbor gave my Mom this recipe for a simple soup guaranteed to vanquish winter and welcome spring.

1 lb fresh spinach, washed and chopped
1-2 carrots, chopped
1 onion, chopped
1-2 turnips or 1-2 parsnips, cut into chunks
1-2 potatoes, cut into chunks
4 cups chicken broth
Dill, preferably fresh, to taste
Hard-boiled eggs, one per serving
Sour cream

Place carrot, onion, turnip/parsnip, potato, and dill in a soup pot. Add chicken broth. Bring to a boil. Lower the heat and simmer for about 20-30 minutes.

Add spinach and simmer for a few minutes.

Serve hot with a sliced hard-boiled egg and a dollop of sour cream.


Spring 2019

Volume 37 , Number 1

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