Modern Borscht: Beet and Parsnip Puree
Recipe type: Soup
Cuisine: Jewish
Prep time: 
Cook time: 
Total time: 
Serves: 10 appertizer portions
Not your bubbe's borscht! This Modern Borscht is a puree of beets and parsnips and can be served hot or chilled and it's hot pink!
  • 1 tablespoon avocado, sunflower, or safflower oil
  • 2 large onions, halved and sliced
  • 1 pound (450g) parsnips, peeled and cut into 2-inch (50cm) chunks
  • 3 large beets, peeled and cut into 2-inch (5-cm) chunks
  • 6 cups (1.4L water
  • 1 large bunch dill, about 1½ cups (75g) loosely packed, plus some for garnish
  • ¼ teaspoon kosher salt, plus more to taste
  • ¼ teaspoon white pepper, plus more to taste
  • 1 tablespoon apple cider vinegar (not in the original recipe, I added for tartness)
  • ⅓ cup (80ml) canned coconut milk (the creamy kind) or Greek yogurt or sour cream
  • 1 half-sour pickle, sliced, for garnish
  1. In a large saucepan or soup pot, heat the oil over medium heat and add the onions. Cook, stirring occasionally, for 5 minutes, or until the onions look translucent. Add the parsnips, beets, and water and bring to a boil over medium-high heat. Skim off any dirty foam.
  2. Add the dill, salt, and white pepper, and reduce heat to low; simmer for 30-40 minutes, or until the vegetables are soft.
  3. Add the apple cider vinegar (optional) and puree the mixture for a full 5 minutes using an immersion blender, or puree in batches in a food processor. Add more salt and white pepper to taste.
  4. Serve the soup hot with a dollop of creamy coconut milk or Greek yogurt or sour cream and a sprig of dill, or cold with sliced pickles, if desired (I used both for funsies).
  5. Make ahead: can be made 3 days in advance, or frozen.
Recipe by What Jew Wanna Eat at