Serves 10-12

3 1/2 liters/quarts water

Juice of half of lemon 

1/2 teaspoon pepper 

1 teaspoon salt 

7 carrots, cut into bite size pieces 

pinch safflower “saffron” (optional) 

large onion with one clove inserted 

2 large parsnips, peeled and diced 

7 cloves garlic, minced 

1 potato, quartered 

5 stalks celery, peeled and sliced 

1 bottle semi-sweet wine 

1/2 bunch parsley, minced 

1 large bunch fresh dill, minced 

Fill a big soup pot with water. Add the onion, carrots, parsnip, salt and pepper, garlic. Bring to boil and then simmer for 1/2 hour. Add potato, celery and wine and simmer 1/2 hour. Add parsley and dill and simmer 15 minutes. Add more salt and pepper to taste. The fresh dill is vital; it makes the soup practically indistinguishable from the non vegetarian kind, especially when served with knoedlach.