This is a more refined version of borscht, the Slavic classic. Often, borscht's underlying flavor comes from using ham or a beef broth, but here smoked turkey becomes the secret ingredient, imparting a smoky depth that's not too heavy.
Consommé, without diced beet and chopped dill, can be made 1 week ahead and cooled completely, uncovered, then chilled, covered.
Recipe information
Total Time
3 1/4 hr
Yield
Makes 8 servings
Ingredients
Special Equipment
Preparation
Step 1
Boil beets, covered, in water (4 quarts) in a 6- to 8-quart pot over moderate heat until tender, about 40 minutes. Transfer beets with a slotted spoon to a plate to cool slightly, reserving cooking water. When beets are cool enough to handle, slip off skins. Cut 1 beet into 1/4-inch dice and reserve for garnish. Cut remaining beets into 1/2-inch pieces and return to cooking liquid in pot. Add turkey, carrots, celery, onion, garlic, dill sprigs, bay leaf, salt, and peppercorns and simmer, partially covered, 1 1/2 to 2 hours. Pour soup through a dampened cheesecloth-lined sieve set into a 3-quart heavy saucepan, discarding solids. Measure soup: If there is more than 6 cups, boil in cleaned pot until reduced; if there is less, add enough water to total 6 cups.
Step 2
Skim fat from consommé, then add lemon juice and sugar and heat until hot.
Step 3
Divide diced beet and chopped dill among 8 shallow soup plates and ladle consomm on top.
