Vegetarian Red Borscht

David Tanis, New York Times

6-8 Servings

Ingredients

2 T extra virgin olive oil
1 large onion, diced (about 1 1/2 cups)
1 cup diced celery
1 large leek, diced (about 1 cup)
salt and pepper
4 garlic cloves, minced
1 T tomato paste
1 t paprika
1/2 t caraway seeds
1 bay leaf
1 thyme sprig
1 pound Yukon Gold or other starchy potato (about 6 potatoes), peeled and cut in 1-inch chunks
1 pound medium beets (about 6 beets) peeled and cut in 1-inch chunks
1/2 pound medium carrots (about 4 carrots), cut in 1-inch chunks
3 cups chopped kale
1 T apple cider vinegar, or to taste

For the horseradish cream:
2 T grated fresh horseradish
1 T lemon juice
1/2 t salt
pick of granulated sugar
1 cup crème fraîche or thick sour cream
Dill, sparsely, tarragon, and chives for garnish

Instructions

1. Put olive oil in a heavy-bottomed soup pot or Dutch oven over medium heat
2. When oil is hot, add onion, celery and leek, stir to coat, and season with salt and pepper. Cook for 5-7 minutes, stirring, until the onion has softened and just begun to brown. Add garlic, tomato paste, paprika, caraway, bay leaf and thyme. Cook for another minute, stirring.
3. Add potatoes, beets and carrots, 6 cups water and 1 t salt. Bring to boil, then reduce to a brisk simmer. Simmer with lid ajar for 20 minutes, or until potatoes, beets and carrots are fork tender.
4. Add kale and vinegar, and stir to distribute. Taste the broth and adjust seasoning. Simmer until kale is done, about 8 minutes
5. Meanwhile, make the horseradish cream: Put horseradish, lemon juice, salt and sugar in a small bowl. Let macerate, then stir in the crème fraîche.
6. To serve, ladle into soup bowls, and garnish with chopped dill, parsley, tarragon and chives. Pass the horseradish cream at the table.