Regardless of its origin (Russian, Poland, Ukraine, Romania…), every beet borscht recipe is the ‘right’ one. This one has a modern twist and was a popular dish at ChefGail's award winning catering company, Gourmet Goodies, created by my former executive chef, Dave Nicolson, who’s is Scottish by the way! Serve with lots of rye bread and butter.
In a heavy soup pot, melt the butter over medium heat.
Sauté the beets, carrots, onions, turnip and potatoes for about five minutes (do not brown).
As the vegetables become tender, add the chicken stock and vinegar and bring to the boil.
Reduce heat and simmer for 30 minutes and adjust seasoning with salt and pepper. (The soup at this point should be a frothy beet colour with a slight vinegar tartness.)
Place the chèvre in a medium mixing bowl and stir in a cup of the hot broth.
Stir in one more cup of broth until the chèvre has thinned enough to mix smoothly into the pot of soup and add to the soup and mix well.
Add the fresh dill just before serving.
*ChefGail used locally produced Chèvre available at most healthy food stores. You can substitute softened cream cheese.
Cooking Tip: Working with fresh beets can be messy. Use rubber gloves or surgical gloves when peeling and grating beets.
Serving suggestion: For an easy garnish make this easy crème fraîche: mix 1 cup whipping cream and 2 tbsp buttermilk or equal parts of sour cream and whipping cream together and, place in a glass bowl and lightly cover. Place in a warm spot in your kitchen for 8 to 24 hours, or until very thick. Store in refrigerator for up to 10 days.