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Prep Time: 30 Minutes Cook Time: 165 Minutes |
Ready In: 195 Minutes Servings: 8 |
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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. Ingredients:
3 lb medium beets without greens (8 medium; about 4 lb with greens), scrubbed well and trimmed, leaving 1 inch of stems attached |
4 qt water |
1 1/4 to 1 1/2 lb smoked turkey legs or wings |
2 carrots, cut into 1/2-inch pieces |
2 celery ribs, cut into 1/2-inch pieces |
1 large onion, cut into 1/2-inch pieces |
1 garlic clove, smashed |
4 sprigs fresh dill plus 2 tablespoons chopped fresh dill |
1 turkish or 1/2 california bay leaf |
1 teaspoon salt |
1/4 teaspoon whole black peppercorns |
2 teaspoons fresh lemon juice |
2 teaspoons sugar |
accompaniment: liver and mushroom pirozhki link |
Directions:
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.
2. Skim fat from consommé, then add lemon juice and sugar and heat until hot.
3. Divide diced beet and chopped dill among 8 shallow soup plates and ladle consomm on top.
4. Cooks' note: Consommé, without diced beet and chopped dill, can be made 1 week ahead and cooled completely, uncovered, then chilled, covered.
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