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Modern Borscht: Beet and Parsnip Puree

Paula Shoyer
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!
5 from 2 votes
Prep Time 8 mins
Cook Time 35 mins
Total Time 43 mins
Course Soup
Cuisine Jewish
Servings 10 appertizer portions


  • 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 1 1/2 cups (75g) loosely packed, plus some for garnish
  • 1/4 teaspoon kosher salt plus more to taste
  • 1/4 teaspoon white pepper plus more to taste
  • 1 tablespoon apple cider vinegar not in the original recipe, I added for tartness
  • 1/3 cup 80ml canned coconut milk (the creamy kind) or Greek yogurt or sour cream
  • 1 half-sour pickle sliced, for garnish


  • 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.
  • Add the dill, salt, and white pepper, and reduce heat to low; simmer for 30-40 minutes, or until the vegetables are soft.
  • 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.
  • 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).
  • Make ahead: can be made 3 days in advance, or frozen.
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