Ingredients:
600–700 g spinach (or 4 large bunches)
4 medium potatoes
2 carrots
2 apples
1 parsley root
1 small celery root
2 onions
200 g sour cream (a thicker, tangier version of sour cream common in Eastern European cuisine)
2 tablespoons 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, heat the oil and sauté the remaining chopped onion over low heat for a couple of minutes.
Chop the spinach, add it to the skillet with the onion, stir, and pour in the sour cream.
Simmer the mixture, stirring, for 5–7 minutes.
Add the spinach mixture to the vegetable broth, stir in the chopped dill and parsley, bring it to a boil, and purée with an immersion blender.
