Borscht

INGREDIENTS

• 2 tablespoons extra-virgin olive oil or unsalted butter

• 1 large onion, diced (about 1½ cups)

• 1 cup diced celery

• 1 large leek, diced (about 1 cup)

• Salt and pepper

• 4 garlic cloves, minced

• 1 tablespoon tomato paste

• 1teaspoon paprika

• ½ teaspoon caraway seeds

• 1 bay leaf

• 1 thyme sprig

• 1 pound Yukon Gold or other starchy potatoes (about 6 potatoes), peeled and cut in 1-inch chunks

• 1 pound medium beets (about 6 beets), peeled and cut in 1-inch chunks

• ½ pound medium carrots (about 4 carrots), peeled and cut in 1-inch chunks

• 3cups chopped kale

• 1tablespoon apple-cider vinegar, or to taste

  PREPARATION

  1. Step 1

     Put olive oil in a heavy-bottomed soup pot or Dutch oven over medium-high heat.

  2. Step 2

     When oil is hot, add onion, celery and leek, stir to coat, and season with salt and pepper. Cook for 5 to 7 minutes, stirring, until onion has softened and just begun to brown. Add garlic, tomato paste, paprika, caraway, bay leaf and thyme, and cook for 1 minute, stirring.

  3. Step 3

     Add potatoes, beets and carrots, 6 cups water and 1½ teaspoons salt, or to taste. Bring to a boil, then reduce to a brisk simmer. Simmer with lid ajar for 20 minutes, or until potatoes, beets and carrots are fork tender.

  4. Step 4

     Add kale and vinegar, and stir to distribute. Taste broth and adjust seasoning. Simmer until kale is done, about 8 minutes.

Recipe sourced from New York Times, David Tanis