Fermented Carrot Borscht with Ginger and Turmeric | Saveur

Ingredients

• 2 tsp. fennel seeds
• 1 tsp. caraway seeds
• 1 tsp. coriander seeds
• 1⁄4 tsp. cumin seeds
• 1 stick (4 oz.) unsalted butter
• 1⁄2 extra-virgin olive oil
• 7 medium carrots (1 lb.) fermented 2 weeks in the Base Brine (pg. 26), coarsely chopped
• 4 medium fresh carrots (10 oz.), peeled and coarsely chopped, plus a few pieces julienned for garnish (optional)
• 7 medium shallots (8 oz.), peeled and thinly sliced
• 6 garlic cloves, peeled and minced
• 1 large beet (6 oz.), peeled and coarsely chopped, plus cooked beet greens for garnish (optional)
• 1 small fennel bulb (6 oz.), fronds removed, bulb coarsely chopped
• 1 4-inch piece (1½ 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 (½ oz.) dried apples, diced
• Finely grated zest of 1 lemon
• 8 cups chicken stock, or substitute vegetable stock
• 1⁄2 cup apple juice
• 2 tsp. honey
• Kosher salt
• Yogurt, for topping (optional)
• Dill, for garnish (optional)