Golden Beet Borscht

• Details
• Ingredients
• Directions
• Additional Resources

A recipe by Melissa Clark from NYT Cooking: its ingredients and steps as published. The introduction, tips, photos and reader notes are on the original.

§Details

• ⏲️ Prep time: 15 minutes
• 🍳 Cook time: 1 hour 5 minutes
• ⏱️ Total time: 50 minutes
• 🍽️ Servings: 4 to 6

§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

§Directions

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.
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.
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.

§Additional Resources

The original recipe at cooking.nytimes.com

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