Golden Beet Borscht
Updated October 11, 2023
David Malosh for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 50 minutes
- Prep Time
- 15 minutes
- Cook Time
- 1 hour 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 tablespoons extra-virgin olive oil
3 medium leeks, white and light green parts diced (about 2½ cups), or use white onion
1 large celery stalk, diced
4 garlic cloves, finely grated or minced
¾ teaspoon ground coriander
½ teaspoon caraway seeds
1 ½ pounds medium golden beets, peeled and grated or shredded (about 6 cups)
½ pound medium carrots, peeled and grated or shredded (about 1½ cups)
2 teaspoons fine sea or table salt, plus more to taste
Freshly ground black pepper
5 thyme sprigs
6 cups vegetable stock
½ cup coarsely chopped cilantro, dill or parsley, leaves and tender stems, plus more for serving
2 teaspoons apple cider vinegar, plus more to taste
1 lemon
Plain sour cream or whole-milk yogurt, for serving
Nutritional analysis per serving (4 to 6 servings)
26 grams carbs; 1 milligram cholesterol; 160 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 7 grams fiber; 953 milligrams sodium; 4 grams protein; 14 grams sugar
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.
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Preparation
- Step 1
In a large soup pot, heat oil over medium-high heat. Add leeks and celery, and cook, stirring occasionally, until soft and lightly golden, 5 to 7 minutes. Stir in garlic, coriander and caraway, and cook for 1 minute until fragrant. Add beets, carrots, 2 teaspoons salt, several grinds of pepper and thyme. Stir in stock and bring to a simmer.
- Step 2
Cook over medium-low heat, partly covered, until vegetables are very tender, 30 to 40 minutes. Stir in cilantro and vinegar, and squeeze in the juice from half of the lemon. Taste and add more salt, pepper and vinegar, as needed.
- Step 3
Cut the remaining lemon half into wedges. To serve, ladle into soup bowls, and garnish with more cilantro, a dollop of yogurt and a lemon wedge.
Private Notes
Comments
Made this with a twist adding turmeric and ginger to help with the winter daze,
Look up Thomas Kellers vegetable stock. Follow his recipe exactly. Takes time but ohhhhh my is it good and rich
Many people recommend Better Than Bouillon, though it includes an ingredient called maltodextrin that some people don’t tolerate. My husband is one of those people so I use Kitchen Basics Broth in a box.
My borscht-averse spouse liked this! Mostly, I think, because it didn’t taste like the stuff that came out of a jar when he was a kid, and red soup turned bright pink even when his grandmother made it was like green eggs and ham. Oh, btw I blended with an immersion blender and served it cold. Very good.
Total time = Cook time - Prep time
Delicious. The caraway seeds are a nice touch. But it took more than 15 minutes of prep time.