Borscht Salmon Soup with Dill Potatoes

**1. Prepare the Borscht Reduction:** In a medium saucepan, bring the borscht to a simmer over medium heat. Reduce the heat to low and simmer gently, uncovered, for 20-25 minutes, or until the borscht has reduced by about one-third and has thickened slightly. This will intensify the flavor and create a glaze-like consistency.

**2. Cook the Potatoes:** While the borscht is reducing, place the diced potatoes in a large pot and cover with cold water. Bring to a boil, then reduce the heat and simmer for 12-15 minutes, or until the potatoes are tender when pierced with a fork. Drain the potatoes well.

**3. Sauté Aromatics:** In the same pot (now empty), heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.

**4. Prepare the Dill Potatoes:** Add the cooked potatoes back to the pot with the sautéed onions and garlic. Add the butter, fresh dill, salt, and pepper. Gently toss to coat the potatoes evenly. Cover to keep warm.

**5. Pan-Sear the Salmon:** While the potatoes are finishing and the borscht is reducing, pat the salmon fillets dry with paper towels. Season both sides with salt and pepper.

**6. Glaze the Salmon:** Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the salmon fillets in the skillet, skin-side down if using skin-on fillets. Sear for 4-5 minutes, or until the skin is crispy and golden brown (if using skin-on) and the salmon is mostly cooked through. Flip the salmon and cook for another 2-3 minutes, or until just cooked through. At this point, you can spoon some of the reduced borscht glaze onto the salmon and allow it to gently cook on each side for another minute to fully glaze the salmon.

**7. Assemble the Soup:** Gently stir the potatoes into the reduced borscht. Add lemon juice. Add broth to desired consistency if needed. Check for seasoning and adjust salt and pepper as needed. Ladle the borscht soup into bowls.

**8. Garnish and Serve:** Top each bowl of soup with a seared salmon fillet and a dollop of sour cream or Greek yogurt (if desired). Garnish with extra fresh dill. Serve immediately.