Gaby
Ingredients:
600-700 g of spinach (or 4 large bunches)
4 medium potatoes
2 carrots
2 apples
1 parsley root
1 small celery root
2 onions
200 g of sour cream (a thicker, tangier version of sour cream common in Eastern European cuisine)
2 tablespoons of oil
Fresh dill and parsley
Salt and pepper to taste
Wash the spinach thoroughly and trim the stems.
Let it drain in a colander.
Meanwhile, bring 1.2 liters (about 5 cups) of water to a boil and add all the chopped vegetables (reserve one onion) and the peeled apples to make a vegetable broth.
In a skillet, melt the oil, add the chopped second onion, and sauté over low heat for a couple of minutes.
Chop the spinach, add it to the onion, stir, and pour in the sour cream.
Simmer everything together, stirring for 5-7 minutes.
Add the spinach mixture to the vegetable broth, stir in the chopped dill and parsley, bring it all to a boil, and blend with an immersion blender.
