Fermented Carrot Borscht with Ginger and Turmeric

Borscht is traditionally a fermented soup. This version exchanges the usual beets for carrots, whose sweet flavor is complimented by the spices and ginger.

The soup can be made "red" using red beets and purple carrots, or "golden" using yellow carrots and golden beets. The soup can also be passed through a sieve for a smooth texture.

Serves: 6-8

Active: 1 hour

Total: 2 weeks, 1 hour, 45 min

Ingredients:

2 tsp fennel seeds

1 tsp caraway seeds

1 tsp coriander seeds

1/4 tsp cumin seeds

4 oz plant-based butter

1/2 cup extra virgin olive oil

7 medium (1 lb) carrots fermented 2 weeks in brine, coarsely chopped

4 medium (10 oz) fresh carrots, peeled and coarsely chopped (a few pieces julienned can be reserved for garnish)

7 medium (8 oz) shallots, peeled and sliced thinly

6 cloves garlic, peeled and minced

1 large (6 oz) beet, peeled and coarsely chopped (the beet greens can be cooked and reserved for garnish)

1 small (6 oz) fennel bulb, fronds removed and coarsely chopped

1 4-inch piece (1 1/2 oz) fresh ginger, peeled and minced

1/4 cup (2 oz) fresh turmeric root, peeled and finely chopped, or 1 Tbsp turmeric powder

1/4 cup (1/2 oz) dried apples, diced

Zest of 1 lemon

8 oz vegetable stock

1/2 cup apple juice

2 tsp honey (or alternative for a completely vegan recipe; e.g., agave nectar or maple syrup)

Kosher salt

Plain, unsweetened plant-based yogurt (optional) for topping

Dill (optional) for garnish

Directions:

1. In a small skillet over medium-high heat, add fennel seeds, caraway seeds, coriander seeds, and cumin seeds. Cook, stirring frequently, until fragrant but not brown, about 1-2 minutes. Transfer to a small bowl to cool completely. Grind to a fine powder.

2. In a medium pot over medium heat, add butter and olive oil and warm until combined and just beginning to sizzle, about 3-4 minutes. Stir in the powdered spice mixture, fermented and fresh carrots, shallots, garlic, beet, fennel bulb, ginger, turmeric, dried apples, and lemon zest. Cook gently, stirring occasionally, until the shallots are translucent and the other vegetables are softened, about 12-15 minutes. Add the vegetable stock, apple juice, and honey and simmer until vegetables are completely tender, about 25-30 minutes. Remove from heat and let cool slightly, about 10-15 minutes. 

3. Transfer in batches to a blender and puree until very smooth, or use an immersion blender. Taste the soup and season with salt as needed. Serve, garnishing each bowl with a dollop of yogurt, julliened carrots, wilted beet greens, and dill as desired.