We are solidly in soup season here in Seattle. There is a Russian cafe tucked in Pike Place Market that serves delicious salads, pelmeni, and soups, including a tasty Borscht. I took home a bunch of beautiful beets from the farm the last week and was inspired to recreate this Borscht. The flavors are very clean and light, but the root vegetables make it pretty substantial. Be sure to have some sour cream or Greek yogurt on hand to swirl into the soup to add some richness. Unfortunately, I ran out when I got the chance to photograph this for lunch the next day. Keep tasting this soup as you are cooking and adjust the seasonings so it is a good balance of sweet, salty, and sour.
adapted from food52
10 cups water
1 tbsp olive oil
1 medium-large onion, diced
3 medium carrots, chopped small enough to fit easily on a soup spoon
3 large beets, peeled and chopped
1 large or 2 smaller potatoes, chopped
3 small turnips, chopped
1 celery stalk, sliced thinly
1 small bunch of dill, chopped
1 lemon’s juice
1-2 garlic cloves, thinly sliced
10 juniper berries, optional
sour cream or greek yogurt for serving
Set the pot of water over low to medium heat. Add the juniper berries, oil, and 1-2 tsp of salt. Add the onions, beets, carrots, potatoes, turnips, and celery. As the vegetable soften, skim the foam off of the broth. When you can easily pierce the vegetables with a fork, add the lemon juice and dill and taste and adjust the seasoning. Add the thinly slice garlic right before turning the heat off. Serve hot or cold, with sour cream or yogurt.