Sambal Borscht
serves 2-4
The spicy streak of sambal gives a simple vegetarian borscht a ripple of fire. Cool it off with a dollop of sour cream at the end.
1 medium leek, thinly sliced
2 medium carrots, thinly sliced
1 rib celery, thinly sliced
3-5 medium beets, trimmed, scrubbed and cubed
2 tablespoons unsalted butter
1/2 teaspoon dried thyme
1 teaspoon sambal oelek
4 cups water
1/4 cup sour cream
4 tablespoons cubed pickled beets
prep: 15 minutes
total: 1 hour 20 minutes
large, heavy pot
blender (or food processor)
1. Prep the leek, carrots, celery and beets. Melt the butter in a large heavy pot over medium heat. When it melts, add the vegetables to the pot and season them with a generous sprinkling of salt. Cook, stirring occasionally, until the onions turn soft, 8-10 minutes.
2. Add the thyme, sambal oelek and water and bring the soup to a boil. Reduce the heat and simmer until the beets are very soft, 45-60 minutes. Using a blender or food processor, purée the soup in batches until it's as smooth as you like it. Add more salt and pepper to taste.
3. Garnish each bowl of soup with a dollop of sour cream and a few diced pickled beets.
2. Add the thyme, sambal oelek and water and bring the soup to a boil. Reduce the heat and simmer until the beets are very soft, 45-60 minutes. Using a blender or food processor, purée the soup in batches until it's as smooth as you like it. Add more salt and pepper to taste.
3. Garnish each bowl of soup with a dollop of sour cream and a few diced pickled beets.
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