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Borscht Soup is a spring menu item in my book. Though it was a Deutschesfest menu item for many years provided originally by the Odessa Baptist Women, the dish was most often made in springtime with fresh young dill.

If you ever had one stalk of dill in your yard, you know it seeds prolifically, and there will be lots to thin out. Six-inch-tall dill is mild, yet full of flavor.

Traditional borscht soup consists of a lot of broth with a minimal amount of vegetables and meat, intended to use up soup bones and whatever was on hand. Served with a dense crusty bread to make a filling meal, this is...