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Vegetable Borscht

This soup is also wonderful served cold or at room temperature with a dollop of sour cream.

  • Servings: 4
Vegetable Borscht

Source: Martha Stewart Living, February 1997



  • 2 tablespoons snipped dill


  • 1 tablespoon unsalted butter
  • 3 large shallots, peeled and sliced 1/4 inch thick
  • 2 small parsnips (about 4 ounces), peeled and sliced 1/4 inch thick
  • 1/2 small celeriac (about 6 ounces), peeled and sliced 1/4 inch thick
  • 2 small carrots (about 3 ounces), peeled and sliced 1/4 inch thick
  • Salt and freshly ground pepper, to taste
  • 4 cups homemade or canned low-sodium chicken stock, skimmed of fat
  • 8 sprigs fresh tarragon
  • 2 medium beets (about 8 ounces), peeled, cut in half, and sliced 1/2 inch thick
  • 2 teaspoons fresh lemon juice


  1. Melt butter in a small stockpot over medium-low heat. Add the shallots, parsnips, celeriac, carrots, and salt and pepper to taste, and saute until the shallots are translucent, 5 to 7 minutes.

  2. Add the chicken stock, tarragon, and 1 1/2 cups water; bring to a boil. Reduce heat to medium low; simmer until vegetables are al dente, 5 to 6 minutes. Add beets; cook until vegetables are tender, 15 to 20 minutes. Remove and discard tarragon sprigs, and stir in lemon juice. Serve immediately, garnished with dill.


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