Russian Cookbook

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.

5 cups beef stock
300 gr beef, rump, trimmed of fat, cut into 1-cm cubes
200 gr veal, trimmed of fat, cut into 1-cm cubes
100 gr ham, sliced
3 beef frankfurters, sliced
3 tablespoons butter
100 gr onions, thinly sliced
3 medium sour pickled gherkins, sliced
2 large tomatoes, chopped
15 olives
1 lemon, thinly sliced

Put the beef stock, beef and veal into a large, heavy casserole. Bring to the boil over a high heat, skimming off all the foam and scum with a large spoon as they rise to the surface. Then partly cover the casserole, reduce the heat to moderate and simmer for about 1 hours, until the meat is tender enough.

Meanwhile, melt butter in a large, heavy frying-pan over a high heat. Add the onions, reduce the heat to moderate and cook for about 3 to 5 minutes, until the onions are soft but not brown. Drop in the cucumbers and cook for about 10 minutes, stirring occasionally, until they are tender but still slightly firm. Then stir in the chopped tomatoes and cook an additional 10 minutes. Season with the salt and a few grindings of black pepper, and transfer the contents of the frying-pan to the casserole. Add the ham and frankfurters and simmer for about 5 minutes, until the meat is heated through.

Addolives to the soup. Taste for seasoning, pour into a large heated tureen, and float the lemon slices on top. Serve hot.