- Place water, celery, carrot, onion, garlic, parsley, bay leaves and salt in a large pan; bring to the boil. Reduce heat. Simmer, covered, for about 25 minutes, to make a stock. While the stock simmers, peel the beetroots and turnip, adding all the peel to the pan. Chop the beetroots and turnip into small pieces.
- Heat oil in a large saucepan over medium heat. Add the chopped onion. Sauté until softened, about 5 minutes. Add the beetroot, turnip and cabbage. Strain the stock, discarding the vegetables. Add the stock to the beetroot mixture. Simmer, uncovered, until root vegetables are tender, about 20 minutes.
- Remove from heat. Stir in dill and lemon juice. Cool to room temperature. Cover; refrigerate until cold. Whisk in sour cream just before serving.
on the menu
Traditionally, warm boiled potatoes are eaten as an accompaniment to the borscht. They are served on a separate plate, sprinkled with chopped chives. Instead of mixing the sour cream into the soup, it is served in a bowl so that people can add it to both the soup and the potatoes, as they like.