Vegetarian Red Borscht
Updated Feb. 28, 2022
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2tablespoons extra-virgin olive oil or unsalted butter
- 1large onion, diced (about 1½ cups)
- 1cup diced celery
- 1large leek, diced (about 1 cup)
- Salt and pepper
- 4garlic cloves, minced
- 1tablespoon tomato paste
- 1teaspoon paprika
- ½teaspoon caraway seeds
- 1bay leaf
- 1thyme sprig
- 1pound Yukon Gold or other starchy potatoes (about 6 potatoes), peeled and cut in 1-inch chunks
- 1pound medium beets (about 6 beets), peeled and cut in 1-inch chunks
- ½pound medium carrots (about 4 carrots), peeled and cut in 1-inch chunks
- 3cups chopped kale
- 1tablespoon apple-cider vinegar, or to taste
- 2tablespoons grated fresh horseradish
- 1tablespoon lemon juice
- ½teaspoon salt
- Pinch of granulated sugar
- 1cup crème fraîche or thick sour cream
- Dill, parsley, tarragon and chives, for garnish
For the Soup
For the Horseradish Cream
Nutritional analysis per serving (8 servings)
287 calories; 10 grams fat; 4 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 48 grams carbohydrates; 8 grams dietary fiber; 11 grams sugars; 7 grams protein; 898 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Put olive oil in a heavy-bottomed soup pot or Dutch oven over medium-high heat.
- Step 2
When oil is hot, add onion, celery and leek, stir to coat, and season with salt and pepper. Cook for 5 to 7 minutes, stirring, until onion has softened and just begun to brown. Add garlic, tomato paste, paprika, caraway, bay leaf and thyme, and cook for 1 minute, stirring.
- Step 3
Add potatoes, beets and carrots, 6 cups water and 1½ teaspoons salt, or to taste. Bring to a boil, then reduce to a brisk simmer. Simmer with lid ajar for 20 minutes, or until potatoes, beets and carrots are fork tender.
- Step 4
Add kale and vinegar, and stir to distribute. Taste broth and adjust seasoning. Simmer until kale is done, about 8 minutes.
- Step 5
Meanwhile, make the horseradish cream: Put horseradish, lemon juice, salt and sugar in a small bowl. Let macerate 5 minutes, then stir in crème fraîche.
- Step 6
To serve, ladle into soup bowls, and garnish with chopped dill, parsley, tarragon and chives. Pass the horseradish cream at the table.
Private Notes
Comments
Why kale when, if you shop carefully, you should have those beautiful beet greens? Fresh beet greens, so often discarded, are delicious (and good for you!) More delicate than kale they are versatile and cook quickly.
In my Finnish version, the differences are: - julienne or shred the vegetables instead of cutting into chunks; more pleasant to eat - using cabbage, not kale - no potatoes - no tomato paste - using a vegetable broth as base - balsamic vinegar - 3-4 cloves If you want a meat version, cut up some sausages into the soup.
Add the beet greens in place of or in addition to kale! This recipe looks delicious and healthy.
@Weinssh I grew up in a predominantly Jewish town outside NYC and often ate Manischevitz borscht from the jar. Thx for the reminder. Summertime it was eaten chilled with sour cream on top (swirling it in, my kid called it "pink soup"). But now in No CA it's not as available nor as good. Soon glad for this recipe that, with commentets' adaptations, is splendid!
Good for you, but bland. The horseradish would have helped.
Good! I stuck to the recipe mostly but diced the carrots much smaller and cooked them for 15 minutes longer before adding the beets and potatoes. I cut the potatoes a bit smaller too and grated the beets, like they do in my favorite Ukrainian restaurant. Also I made the full recipe and live alone so I‘ll be having borscht all week, haha.