'There are many variations of borscht… some have cabbage, some meat, but nearly all have beautiful red beets.
Truthfully, I find the deep purplish-red color of traditional borscht absolutely stunning. In spring and fall though, bright golden beets fill the markets, so I just couldn’t resist some golden beet borscht… something new and different. Use any potato variety you have… baby reds, baby Dutch, or little purples will do the trick. Flavored with a heap of fresh dill, this soup is delicious served cold, at room-temp, or hot right out of the pot.
I’ve been making borscht for years… my take on the classic Russian beet soup.'