Hey hey! See my new updated version of borscht HERE! {From Jan. 2015}
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There are many variations of borscht… some have cabbage, some meat, but nearly all have beautiful red beets. Until now. Truthfully, I find the deep purplish-red color of traditional borscht absolutely stunning. In spring and fall though, bright golden beets fill the markets, so I just couldn’t resist some golden beet borscht… something new and different. Use any potato variety you have… baby reds, baby Dutch, or little purples will do the trick. Flavored with a heap of fresh dill, this soup is delicious served cold, at room-temp, or hot right out of the pot. 
I’ve been making borscht for years… my take on the classic Russian beet soup. It’s a simple way I learned from watching my mom as a kid. No frills, just veggies and herbs. I posted a recipe a few years back on blog {see it HERE}. That same one has remained a staple, with small tweaks and additions over the years. While I love that deep red color, there’s something pretty about this golden hue, too. It’s earthy, au natural…
This is a great make-ahead soup… make a batch, refrigerate or freeze it, then bust it out and reheat when you’re ready to use and hungry. If you take that route, just reserve the fresh dill and toppings for the end… dill’s always better fresh. Plus, this time of year, it’s easy to find all of these ingredients fresh in the markets. I love it. May as well take advantage.
Want the recipe?? Check it out HERE! I did a guest post for Food Renegade, so go head on over and peep the recipe there!! 🙂
