This vibrant purple quantity goes out to all of the indecisives who can’t determine between pasta and soup. The velvety borscht-inspired sauce—made with beets, dill, bitter cream, and umami-loaded bouillon paste—is reworked right into a full-blown meal because of a giant tangle of store-bought egg noodles. When roasted within the oven, earthy beets turn out to be candy, tender, and worthy of star-status; packaged precooked beets don’t supply the identical depth of colour and taste. After you’ve plated the psychedelic-looking noodles, don’t maintain again: Dollop on some extra bitter cream, high your bowl with sauerkraut for zing, and add a bathe of dill for freshness. Then, as my Polish grandma says, “Eat, darling!”
