Not Your Grandpa's Borscht [HMC]

Maybe it's just me, but I hear the word "borscht," and visions of Cossacks doing the Sabre Dance just pop into my head. Or maybe Billy Crystal doing shtick in the Catskills. But this isn't your great-granddaddy's old-world borscht, nor the store-bought purple miscreation foisted upon guests during the holidays. Yes, there are beets in this borscht--and a good thing, too, because beets are a fabulous brain food, as they relax the blood vessels and improve circulation. And here they look as good as they taste: diced into half-inch bites, they look like rubies in a bowl of Classic Magic Mineral Broth. Add coriander, cumin, coriander, some cabbage for depth, and caraway seeds, and you've got a concoction that would've made the Czar a convert.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the olive oil in a soup pot over medium heat, then add the onion, fennel, celery, and a 1/2 teaspoon of salt and saute until golden, about 6 minutes. Stir in the cumin, coriander, and red pepper flakes and saute until well combined. Pour in 1/2 cup of the broth to deglaze the pot, stirring to loosen any bits stuck to the pot, and cook until the liquid is reduced by half.

Step 2

Add the cabbage and 1/4 teaspoon of salt and stir. Then add the beets (or red cabb./tom./radish/carr.) and another 1/4 teaspoon of salt; stir, and cook for about a minute. Add the remaining 5 1/2 cups of broth and another 1/2 teaspoon of salt. Bring to a boil, then reduce the heat to medium, cover, and simmer until the beets (or red cabb./tom./radish/carr.) are tender, about 20 to 25 minutes. Add the lemon juice and taste; you may want to add another pinch of salt or a squeeze of lemon.

Step 3

Spoon the soup into bowls and garnish each with a teaspoon of yogurt and a sprinkle of dill. Serve immediately.

Step 4

If you don't want to look like a crime suspect, you may want to wear kitchen gloves while cutting up your beets.

Step 5

Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months. Calories: 157 per serving.