Beets, Russian Kale, Rainbow Carrot Soup (A Sort of Borscht)

This soup is a riff on borscht, with kale filling in for the cabbage, and the vinegar on the roast beets filling in for the things that are often pickled in borscht. Some borscht uses sauerkraut, some have chopped pickles, some use a soured broth or kvass as the base. Although written as a hot soup, it could easily be chilled and served cold with yogurt or labne.

INGREDIENTS:

1 bunch Roasted Beets (see recipe on site), cut into ½ inch cubes, leaves reserved

4 medium rainbow carrots, scrubbed, cut into ½ inch dice

½ medium onion, cut into ¼ inch dice

4-5 cups Russian kale, stemmed and torn into bite-sized bits

2 large Portobello mushrooms, young with pale gills, gills scraped out and cut into ½ inch dice

1 cup cooked (or ½ cup instant*, as from Trader Joe’s) farro or barley

Neutral flavored oil as needed

Salt and pepper to taste

2 tablespoons fresh chopped dill, or to taste

1 tablespoon fresh flat leaf parsley, or to taste

1 bay leaf

White balsamic vinegar if needed

8 cups vegetable stock

2-4 cups water

Labne, yogurt, or sour cream as you choose

METHOD:

Heat enough water to cover the carrots and bring to a boil. Add carrots and cook just until they lose their crunch-they should be tender yet firm. Remove from the water with a slotted spoon. Reserve water at a simmer.

Bring stock to a simmer and add the leaves from the beets and bay leaf and gently simmer 15 minutes until the leaves give the stock flavor and color. Remove the leaves and discard. If you wish, you can chop the stems to add to the soup towards the end. Keep stock warm.

Heat a pot large enough to hold all the soup ingredients over medium heat. Put the mushroom dice into a bowl and spray or drizzle with a small amount of oil, tossing to coat evenly. Once the pot is hot, film with oil and then add the mushrooms. Cook, stirring to prevent scorching until the mushrooms are colored all over. Add some of the carrot blanching water and stir. Season with salt and pepper and cook until mushrooms are tender, then transfer to the bowl with the carrots, leaving any liquid behind.

Film pan with a little oil, and then add the onions. Sauté until translucent, and then add the rest of the carrot blanching water, scraping the pan bottom. Cook until ¼ cup remains. Add the stock and heat to a rapid simmer. Add the carrots and mushrooms and stir to combine, then add the torn up Russian kale. Cook 5-8 minutes, then add the beets and farro or barley. Stir well. If using quick cooking grains, cook until tender (15-20 minutes) and everything is heated through.

Add half the herbs and stir, taste, and add the rest (reserving a little for garnishing the soup bowls,) if the soup can take it. Adjust flavor if needed with vinegar, salt, or pepper.

Ladle into 4 bowls, scatter with a pinch of reserved herbs, and add a dollop of labne, yogurt, or sour cream if you desire and serve.

Chef’s Notes: *Instant is a relative term, but these “instant” grains are par-cooked and only take around 10-15 minutes to cook through and have great flavor. You can find them at Trader Joe’s, and probably other groceries as well. If you have leftover kasha, that would go well in the soup also. You could also add butterfly noodles or even soba. If you cannot find dill, basil would work nicely here.

Serves: 4

Source: Chef Andrew E Cohen