Active Time

　　30 min

　　Total Time

　　3 1/4 hr

　　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

Makes 8 servings

　　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

　　

Special Equipment

heavy-duty (sometimes labeled "fine") cheesecloth

　　

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.

　　Cooks' note:

　　Consommé, without diced beet and chopped dill, can be made 1 week ahead and cooled completely, uncovered, then chilled, covered.