Ingredients

• 1 kg leeks
• 6 tbsp olive oil
• 1 piece onion
• 2 piece carrots
• 2 tbsp tomato paste
• 500 ml hot water
• 1 bunch fresh dill
• 2 tbsp lemon juice
• 1 tsp salt
• 1 pinch black pepper

Instructions

1. Prepare the leeks

   Clean leeks thoroughly by cutting off roots and dark green tops, then slice into 3cm thick rounds. Rinse each round under cold running water for 2-3 minutes to remove all dirt between layers. The leeks should be completely clean with no grit remaining. Do not separate the rings as they will fall apart during cooking.

2. Prepare other vegetables

   Finely dice the onion into 5mm pieces and slice carrots into thin diagonal rounds about 3mm thick. Take 5 minutes to ensure even cutting for uniform cooking. The vegetables should be similar in size for consistent texture. Do not rush this step as uneven pieces will cook at different rates.

3. Sauté the aromatics

   Heat olive oil in a wide, heavy-bottomed pan over medium heat for 2 minutes. Add diced onions and cook for 5-7 minutes until soft and translucent, stirring occasionally. The onions should release their aroma and become golden. Do not let them brown or caramelize as this will overpower the delicate leek flavor.

4. Add tomato paste

   Stir in tomato paste and cook over medium heat for 2-3 minutes until it darkens slightly and becomes fragrant. Mix constantly to prevent sticking and burning. The paste should lose its raw taste and develop a deeper color. Do not skip this step as raw tomato paste will make the dish acidic.

5. Add leeks and carrots

   Gently arrange leek rounds in the pan in a single layer, then scatter carrot slices on top. Cook over medium-low heat for 3-4 minutes without stirring to let the leeks start browning on the bottom. They should sizzle gently but not aggressively. Do not move them around or they will break apart.

6. Add liquid and seasonings

   Pour hot water around the edges of the pan, add salt and black pepper, then bring to a gentle boil over medium heat for 2-3 minutes. The liquid should just cover the vegetables. Reduce heat to low and cover the pan. Do not add cold water as it will stop the cooking process.

7. Simmer until tender

   Cook covered over low heat for 25-30 minutes until leeks are fork-tender and liquid has reduced by half. Check every 10 minutes and add more hot water if needed to prevent sticking. The leeks should be silky and translucent. Do not cook on high heat or the vegetables will become mushy.

8. Finish and serve

   Remove from heat and gently stir in chopped fresh dill and lemon juice. Let stand for 5 minutes to allow flavors to meld and cool slightly. The dish should have a light, brothy consistency with tender vegetables. Do not add dill while cooking as it will lose its bright color and fresh flavor.

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