A traditional vegetable soup made for centuries throughout Eastern Europe, borscht is well loved by many. 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.
FOR THE SOUP:
2 tablespoons extra-virgin olive oil or unsalted butter
1 large onion, diced (about 1½ cups)
1 cup diced celery
1 large leek, diced (about 1 cup)
salt and pepper
4 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon paprika
1 bay leaf
1 thyme sprig
1 pound Yukon Gold or other starchy potatoes (about 6 potatoes), peeled and cut in 1-inch chunks
1 pound medium beets (about 6 beets), peeled and cut in 1-inch chunks
½ pound medium carrots (about 4 carrots), peeled and cut in 1-inch chunks
6 cups vegetable stock
3 cups chopped kale
1 tablespoon apple-cider vinegar, or to taste
FOR THE HORSERADISH CREAM:
2 tablespoons horseradish
1 tablespoon lemon juice
½ teaspoon salt
Pinch of granulated sugar
1 cup fat-free or light sour cream or Greek yogurt
Dill, parsley, tarragon and chives, for garnish
1. Put olive oil in a heavy-bottomed soup pot or Dutch oven over medium-high heat.
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, bay leaf and thyme, and cook for 1 minute, stirring.
3. Add potatoes, beets and carrots, 6 cups vegetable stock 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.
4. Add kale and vinegar, and stir to distribute. Taste broth and adjust seasoning. Simmer until kale is done, about 8 minutes.
5. Meanwhile, make the horseradish cream: Put horseradish, lemon juice, salt and sugar in a small bowl. Let macerate 5 minutes, then stir in sour cream or yogurt.
6. To serve, ladle into soup bowls, and garnish with chopped dill, parsley, tarragon and chive
