BEET AND CARROT BORSCHT

SERVES 4-6

Borscht, which has its roots in Russian and Eastern European cuisines, is traditionally made with shredded beets and cabbage in beef broth. This chunky vegetarian take is full of flavor surprises, including the antiinflammatory spices cumin, coriander, and caraway.

Ingredients

3 tablespoons extra-virgin olive oil

2 medium onions, diced

¾ teaspoon plus a pinch of sea salt

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon caraway seeds

Pinch of crushed red pepper flakes

Instructions

3 beets, peeled and cut into ½-inch dice

2 large carrots, peeled and cut into ½-inch dice

6 cups Vegetable Stock (page 125) or store-bought vegetable broth

1 tablespoon lemon juice

6 teaspoons plain yogurt

¼ cup chopped fresh dill

1. Heat the olive oil in a soup pot over medium heat, then add the onions and a pinch of salt. Sauté until the onions start to turn golden, about 4 minutes. Stir in the cumin, coriander, caraway, and red pepper flakes and sauté until well combined.

2. Add the beets and carrots and another ¼ teaspoon of salt, then stir and cook for about a minute. Add the broth and the remaining salt. Bring to a boil, then reduce the heat to medium, cover, and simmer until the beets and carrots are tender, about 20 to 25 minutes. Add the lemon juice, and adjust the seasoning, if necessary.

3. To serve, garnish each bowl with a teaspoon of yogurt and a sprinkle of dill.