Top | Soups
(recipe, Carrie Floyd)
Recently a friend shared her bounty of garden vegetables — beets, carrots, potatoes, and cabbage — which inspired me to make borscht. The recipe I followed (adapted from an old issue of Saveur) was not as good as I remembered, until I tinkered with it. The Spanish paprika heightens both the color and flavor, adding an element of je ne sais quoi.
- Olive or vegetable oil
- 1 large yellow onion, chopped
- 3 carrots, peeled and diced
- 2 celery stalks with leaves, diced
- 4 cloves garlic, minced
- 3 large (about 4 cups) beets, peeled and chopped
- ½ medium cabbage, thinly sliced
- 7 cups water
- 2 russet potatoes, peeled and cut into ½-inch cubes
- 1 can (28 ounces) whole tomatoes, chopped, with juice
- 1 bay leaf
- 1 tsp. sweet Spanish paprika
- ½ cup fresh dill, finely chopped
- 1 tsp. honey
- Juice of ½ lemon
- Salt and pepper
- Sour cream, for garnish
- Pour enough oil into a large stockpot to cover the bottom. Over medium-low heat, sauté the onions, stirring occasionally, for about 10 minutes. Add carrots, celery, garlic, beets, and cabbage. Cover and cook, lowering heat if necessary, until tender, about 20 minutes.
- Meanwhile, put the water and potatoes, with a generous pinch of salt, in a large saucepan and bring to a boil. Cook until just tender, about 10 minutes. Drain, reserving the potato-cooking water.
- Add chopped tomatoes, reserved tomato juice, bay leaf, paprika, two-thirds of the chopped dill, honey, and lemon juice to the stockpot. Stir to combine, then add the potatoes and the potato-cooking water. Bring to a boil, then reduce to a simmer and cook until the flavors are combined and all the vegetables are tender.
- Season to taste with salt, pepper, and additional lemon juice if you like. To serve, ladle hot soup into bowls and top each with a dollop of sour cream and the remaining chopped dill.