Blond Borscht

by Cathy Katin-Grazzini

Photo by Giordano Katin-Grazzini

Here’s a very pretty borscht variation made with golden beets instead of red. Golden beets are sweeter with a milder flavor which some might favor. Culinarily speaking, golden beets are team players: While red beets stain all ingredients in a dish magenta, golden ones shine without obscuring their vegetal neighbors. But like their ruddier cousins, they are still high in beneficial nitrates, which relax arteries, increase coronary blood flow, and lower blood pressure. In addition, they are rich in fiber, folate, vitamin C, manganese, iron, and potassium. This delightful chunky borscht has just enough acidity to balance its natural sweetness. It is a pretty soup that is surprisingly filling, despite its dearth of calories. Garnish with lots of fresh herbs (especially dill) and a dollop of soy yogurt and enjoy as a main course with a salad and heel of a crusty whole grain bread or crisps, or to whet your guests’ appetites as an appetizing starter.

Prep time 30 minutes | Cook time 30 minutes | Serves 6 to 8

Ingredients

• 6 to 8 cups no-sodium vegetable broth • 2 bay leaves • 5 cloves • 2 large potatoes, scrubbed or peeled, cut in a medium dice • ½ small green cabbage, cut in a medium dice • 3 apple-sized golden beets, scrubbed or peeled, cut in a medium dice • 1 large onion, cut in a medium dice • 1 large carrot, scrubbed or peeled, cut in a medium dice • 1 large stalk celery, cut in a medium dice • 1 large parsnip or parsley root, cut in a medium dice • 1 large leek, well cleaned, cut in ¼” slices • 3 large cloves garlic, minced • 1 teaspoon dried marjoram or 1 Tablespoon fresh marjoram, chopped • 3 Tablespoons tomato paste • 3 Tablespoons red wine vinegar, or to taste • Grinds of black pepper • 1/3 cup Shiro (mild, white) miso paste, diluted with water, to taste • Garnishes: fresh dill sprigs, chopped fresh parsley, and/or fresh thyme leaves, a spoonful of cultured soy yogurt

Directions

• In a soup pot heat 6 cups of the vegetable broth. When it comes to a simmer, add the bay leaves, cloves, potato, beets, and cabbage. Cook at a gentle simmer for 15 minutes. • At the same time heat a large skillet on medium-low for 3 minutes. Add the onion, carrot, and celery, stirring occasionally. Cover and gently sweat the vegetables until they release their water in about 5 minutes. Lower the heat if they begin to adhere and deglaze with a spoonful or two of vegetable broth. • Add the parsnip or parsley root, garlic, marjoram, and leek, adding a minimal amount of broth to prevent sticking. Sauté for 5 to 10 minutes longer or until the mix is fragrant and the vegetables are nearly cooked. • When the potatoes, beets, and cabbage are nearly soft, add the vegetables from the skillet. • Remove 2 cups of broth from the pot, pouring 1 cup into one bowl and 1 into another. Dilute the miso paste in one bowl, stirring it until it is smooth and pourable. Set the diluted miso aside for now. Dilute the tomato paste into the other, stirring it until it dissolves, and then add it back to the pot. • Cook the borscht for a few minutes more. All the vegetables should be soft but still intact.

Season the pot with wine vinegar and pepper to taste, and correct seasonings as you like. • Serve in heated bowls. As you plate the soup, stir in a spoonful or two of the diluted miso paste, to taste. Garnish with the fresh herbs and top with a nice big spoonful of soy yogurt.