Recipe: Hot & Sour Borscht

Our take on borscht with its vivid magenta hue and Asian flavors always surprises people. We discovered there is a Chinese version of borscht similar to hot and sour soup, with cabbage and tomato instead of the classic Eastern European version with beets. Ours nods to both styles and also takes inspiration from Thailand and Korea, getting its “hot” from green chili curry paste and “sour” from kimchi or sauerkraut juice, but planting its foot firmly in the “borscht should have beets” camp. We like a dollop of something creamy on top, both to show off the vibrant color and to cool your mouth against the insistent attention of the green chili.

Ingredients

• 1 pound (450 g/about 3 medium) beets, trimmed

• 2 large carrots, cut into 2-inch pieces

• 1 medium onion, trimmed and sliced in half

• 2 cloves garlic, peeled

• 1 1⁄2 tablespoons (20 g) olive oil

• 1 1⁄2 teaspoons (5 g) kosher salt

• 2 teaspoons (8 g) neutral oil, such as canola or vegetable

• 1 tablespoon (15 g) green curry paste, or curry paste of your choice

• 1⁄2 cup (115 g) coconut milk

• 2 cups (480 g) water

• 1 tablespoon (15 g) kimchi or sauerkraut juice

• Sour cream or plain yogurt, for garnish (omit if vegan or dairy-free)

• Sprigs of dill, chopped scallions, or ribbons of sauerkraut, for garnish (optional)

Preheat the oven to 450°F (230°C). Fold a large piece of aluminum foil in half and crimp the edges up so it makes a shallow tray. Place the beets, carrots, onions, and garlic on top, then drizzle with the olive oil and sprinkle with 1 teaspoon of the salt. Cover with another piece of foil and seal the edges, then place the packet onto a baking dish or baking sheet. Roast the vegetables until the beets can be pierced easily with a fork, about 1 hour and 15 minutes. Let the beets cool, then use the aluminum foil or a paper towel to push the skin off the beets and cut them into chunks.

Heat the neutral oil in a medium saucepan over medium heat until shimmering. Add the curry paste and cook for 2 minutes. Add the coconut milk and bring to a boil, then reduce the heat and simmer for 5 minutes, stirring occasionally. Remove from the heat and let cool slightly.

Transfer the curry sauce to a blender and add the beets, carrots, onion, garlic, water, the remaining 1⁄2 teaspoon salt, and the kimchi juice and blend carefully until smooth. Taste for seasoning, add more liquid, if needed, and serve hot or chilled with the toppings of your choice.