Vegetarian Red Borscht

By David Tanis

Y I E L D 6 to 8 servings

T IME 1 hour

A traditional vegetable soup made for centuries throughout Eastern Europe and well loved in Russia and
Poland, borscht has origins in present-day U kraine. There are white versions, made with potatoes and cabbage,
and green versions, made with sorrel and spinach. Most familiar, though, is the red version, made with beets.
Many recipes add simmered beef, lamb or pork, but here, the meat is skipped for a quick-cooking vegetarian
red borscht.

ING REDIENT S PREPARAT IO N

FOR THE SOUP: Step 1

Put olive oil in a heavy-bottomed soup pot or Dutch oven over
2
tablespoons extra-virgin olive oil medium-high heat.
or unsalted butter

1
large onion, diced (about 1 1/2 Step 2
cups) When oil is hot, add onion, celery and leek, stir to coat, and season
1
cup diced celer y with salt and pepper. Cook for 5 to 7 minutes, stirring, until onion
has softened and just begun to brown. Add garlic, tomato paste,
1
large leek, diced (about 1 cup)
paprika, caraway, bay leaf and thyme, and cook for 1 minute,
Salt and pepper stirring.
4
garlic cloves, minced
Step 3
1
tablespoon tomato paste
Add potatoes, beets and carrots, 6 cups water and 1 1/2 teaspoons
1
teaspoon paprika
salt, or to taste. Bring to a boil, then reduce to a brisk simmer.
½
teaspoon caraway seeds Simmer with lid ajar for 20 minutes, or until potatoes, beets and
carrots are fork tender.
1
bay leaf

1
thyme sprig Step 4
1
pound Yukon Gold or other starchy Add kale and vinegar, and stir to distribute. Taste broth and adjust
potatoes (about 6 potatoes), peeled seasoning. Simmer until kale is done, about 8 minutes.
and cut in 1-inch chunks

1
pound medium beets (about 6 Step 5
beets), peeled and cut in 1-inch Meanwhile, make the horseradish cream: Put horseradish, lemon
chunks juice, salt and sugar in a small bowl. Let macerate 5 minutes, then
½
pound medium carrots (about 4 stir in crème fraîche.
carrots), peeled and cut in 1-inch
chunks Step 6

3
cups chopped kale To serve, ladle into soup bowls, and garnish with chopped dill,
parsley, tarragon and chives. Pass the horseradish cream at the
1
tablespoon apple-cider vinegar, or table.
to taste

FOR THE HORSERADISH CREAM: P R IVAT E N O T E S

2
tablespoons grated fresh Leave a Private Note on this recipe and see it here.
horseradish

1
tablespoon lemon juice

½
teaspoon salt

Pinch of granulated sugar

1
cup crème fraîche or thick sour
cream

Dill, parsley, tarragon and chives,

for garnish