This soup is great hot, cold, or at room temperature. If you are using fresh dill, use it as a garnish, otherwise add dried dill into the soup with the beets.

1 T unsalted butter or olive oil
1 onion, cut in half and thinly sliced
2 parsnips, thinly sliced
2 carrots, thinly sliced
1/2 medium celeriac, peeled and diced
salt and pepper, to taste
4 c broth
1-1/2 c water
5 or 6 tarragon sprigs or 1 t dried tarragon
2 large beets, cut in half and sliced or diced
2 t dried dill (see note above)
2 – 3 t lemon juice
2 T snipped fresh dill
sour cream

1. Melt butter or heat oil in a medium soup pot over medium-low heat. Add the onion, parsnips, carrots, celeriac, salt, and pepper. Sauté until the onion is translucent , 5 to 7 minutes.

2. Add the broth, water, and tarragon (fresh or dried). Raise heat; bring to the boil. Reduce heat to medium-low again and simmer for about 5 to 6 minutes. Add beets and dried dill, if using. Simmer until vegetables are tender, anywhere from 20 to 30 minutes.

3. Remove and discard tarragon sprigs (if using fresh tarragon), and stir in lemon juice. Serve, garnished with fresh dill and a generous scoop of sour cream.