Golden Beet Borscht

Name: Golden Beet Borscht
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 50 min
Yield: 4 to 6 servings
Cuisine: eastern european
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; 3/4 teaspoon ground coriander; 1/2 teaspoon caraway seeds; 1 1/2 pounds medium golden beets, peeled and grated or shredded (about 6 cups); 1/2 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; 1/2 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

By Melissa Clark

Updated Oct. 12, 2023

Golden Beet Borscht — 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: 4(306)
Comments: Read comments

Borscht is a name for many different types of soup found across Ukraine, Russia and more broadly Eastern Europe. The ones we know best in the United States are often made from red beets. But this version uses underappreciated golden beets, which are earthier and less sugary than their red cousins. Seasoned with coriander and caraway seeds, it makes a savory, wintry soup. Carrots add a touch of sweetness, while a dash of apple cider vinegar gives it just the right zip. A generous dollop of sour cream or yogurt makes the broth nice and silky. This soup gets better as it sits, so, if you can, make it a day or two ahead of serving.

Featured in: When Winter Meets Spring, It’s Time for These Vegetarian Soups

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Ingredients

Yield:4 to 6 servings

2tablespoons extra-virgin olive oil
3medium leeks, white and light green parts diced (about 2½ cups), or use white onion
1large celery stalk, diced
4garlic cloves, finely grated or minced
¾teaspoon ground coriander
½teaspoon caraway seeds
1½pounds medium golden beets, peeled and grated or shredded (about 6 cups)
½pound medium carrots, peeled and grated or shredded (about 1½ cups)
2teaspoons fine sea or table salt, plus more to taste
Freshly ground black pepper
5thyme sprigs
6cups vegetable stock
½cup coarsely chopped cilantro, dill or parsley, leaves and tender stems, plus more for serving
2teaspoons apple cider vinegar, plus more to taste
1lemon
Plain sour cream or whole-milk yogurt, for serving

Ingredient Substitution Guide

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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.

Ratings

4 out of 5

306 user ratings

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Comments

Jules K.2 years ago

Made this with a twist adding turmeric and ginger to help with the winter daze,

john2 years ago

Look up Thomas Kellers vegetable stock. Follow his recipe exactly. Takes time but ohhhhh my is it good and rich

Erin2 years ago

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.

Oscar1 month ago

Total time = Cook time - Prep time

BarryAuskern4 months ago

Delicious. The caraway seeds are a nice touch. But it took more than 15 minutes of prep time.

Jessica5 months ago

This was lovely. I used homemade vegetable stock, 2 celery stalks, 2 large carrots, and from our garden, 4 precious golden beets (shredded at the last second to prevent oxidization). Topped with some yogurt and fresh dill in my bowl for the perfect sweet/tart ratio.

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