I was cold, so I made soup.

I’m fascinated by the regional variation in borscht. It’s as much a concept as it is a food. This one is vegetarian, using parsnips, potatoes, carrots, onion, and of course the most ideal of ingredients, beets. For the stock I used parsnip, mirepoix, fennel, bay leaves, garlic, and peppercorns. Finished with a dill yoghurt sauce.

Borscht has no right being as good as it is. Sweet? With my savory? But fifteen million babushkas are right.