Russian Cookbook

3 cups beef stock (home-made or canned)
1/2 medium cabbage, chopped
1 large tomato, cubed
1 medium carrot, scraped and coarsely chopped
1/2 onions, chopped
5 large potatoes, peeled and cubed
2 tablespoons fresh dill, chopped
1 teaspoon garlic, minced
1 cups sour cream
Salt and pepper, to taste
Place stock, cabbage, tomato, carrot, onion and potatoes into a kettle and simmer for 30-40 minutes until vegetables are tender.

Add salt and pepper.

After soup has cooled a bit, add the sour cream, dill and garlic and serve immediately with chunks of dark bread.

200 gr spinach, washed, roughly chopped
1 small turnip, cut into 1-2 -cm cubes
2 medium carrots, sliced
1 small parsnip, cut into 1-2 -cm cubes
2 medium potato, diced
1 small onion, chopped
5 cups vegetable or chicken stock
2 tablespoons dill, finely chopped
2 hard boiled eggs, sliced
1 cup sour cream
1 tablespoon lemon juice
Sal and pepper, to taste

Bring the stock and lemon juice to the boil in a medium-sized saucepan. Drop in the turnip, carrots, parsnip, potato, onion, . Bring to the boil again and simmer for 25-35 minutes until the vegetables are very tender.

Add the spinach and cook for a further 5 minutes, or until the spinach is tender but still green and leafy.

Season with salt and pepper.

Serve hot or cold garnished with eggs, sour cream and a sprinkling of dill.