3 lbs Beets (peeled and greens trimmed to 2 inches)

4 qts water

1 kg smoked turkey (cubed)

2 carrots (peeled and quartered)

2 celery ribs

1 large onion

2 garlic cloves (smashed)

4 sprigs dill

1 bay leaf

1 tsp salt

1/4 tsp black peppercorns (whole)


1. Boil beets in the water for ~45 minutes.

2. Remove from water and cut into 1/2 inch wide stalks and return to water.

3. Keep 1 beet aside and cut into strips for garnish.

4. Add all other ingredients to liquid.

5. Simmer for ~1.5 hours OR until liquid reduces to half.

6. Pour through sieve (lined with cheesecloth) at least twice.

7. Skim fat.

8. OPTIONAL - add 2 tsps of lemon juice.

9. Serve with beat slices and dill.

This is not a traditional borscht, more of a consommé, so sour cream is not necessarily a good addition - but if you insist on adding some try it in a small cup first. 
You can substitute out the smoked turkey with smoked pork - the pork will give you a slightly stronger and fattier soup (might need to skim more).  Lastly - please learn from my mistakes - USE GLOVES.  :)