Beet Consommé

Ingredients

• 3 lb beets without greens with greens), scrubbed well and trimmed, leaving 1 inch of stems attached
• 0.3 teaspoon peppercorns whole black
• 2  carrots cut into 1/2-inch pieces
• 2 rib celery cut into 1/2-inch pieces
• 4 sprigs dill plus 2 tablespoons dill fresh chopped
• 1  garlic clove smashed
• 2 teaspoons juice of lemon fresh
• 1 oz accompaniment: liver and mushroom pir hki link 
• 1 large onion cut into 1/2-inch pieces
• 1 teaspoon salt 
• 2 teaspoons sugar 
• 1.3 lb turkey legs smoked
• 1  turkish or 
• 4 qt water 

Equipment

• sauce pan
• ladle
• pot
• sieve
• slotted spoon
• cheesecloth

Directions

1. Boil beets, covered, in water (4 quarts) in a 6- to 8-quart pot over moderate heat until tender, about 40 minutes.
2. Transfer beets with a slotted spoon to a plate to cool slightly, reserving cooking water. When beets are cool enough to handle, slip off skins.
3. Cut 1 beet into 1/4-inch dice and reserve for garnish.
4. Cut remaining beets into 1/2-inch pieces and return to cooking liquid in pot.
5. Add turkey, carrots, celery, onion, garlic, dill sprigs, bay leaf, salt, and peppercorns and simmer, partially covered, 1 1/2 to 2 hours.
6. Pour soup through a dampened cheesecloth-lined sieve set into a 3-quart heavy saucepan, discarding solids. Measure soup: If there is more than 6 cups, boil in cleaned pot until reduced; if there is less, add enough water to total 6 cups.
7. Skim fat from consommé, then add lemon juice and sugar and heat until hot.
8. Divide diced beet and chopped dill among 8 shallow soup plates and ladle consomm on top.
9. Consommé, without diced beet and chopped dill, can be made 1 week ahead and cooled completely, uncovered, then chilled, covered.