Vegetarian Red Borscht Recipe

Name: Vegetarian Red Borscht Recipe
Ingredients: 2 tablespoons extra-virgin olive oil or unsalted butter; 1 large onion, diced (about 11/2 cups); 1 cup diced celery; 1 large leek, diced (about 1 cup); salt; pepper; 4 garlic cloves, minced; 1 tablespoon tomato paste; 1 teaspoon paprika; 1 bay leaf; 1 thyme sprig; 1 pound Yukon Gold or other starchy potatoes (about 6 potatoes), peeled and cut in 1-inch chunks; 1 pound medium beets (about 6 beets), peeled and cut in 1-inch chunks; 1/2 pound medium carrots (about 4 carrots), peeled and cut in 1-inch chunks; 6 cups vegetable stock; 3 cups chopped kale; 1 tablespoon apple-cider vinegar, or to taste; 2 tablespoons horseradish; 1 tablespoon lemon juice; 1/2 teaspoon salt; Pinch of granulated sugar; 1 cup fat-free or light sour cream or Greek yogurt; Dill, parsley, tarragon and chives, for garnish

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A traditional vegetable soup made for centuries throughout Eastern Europe, borscht is well loved by many. There are white versions, made with potatoes and cabbage, and green versions, made with...

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Ingredients

2 tablespoons extra-virgin olive oil or unsalted butter
1 large onion, diced (about 11/2 cups)
1 cup diced celery
1 large leek, diced (about 1 cup)
salt
pepper
4 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon paprika
1 bay leaf
1 thyme sprig
1 pound Yukon Gold or other starchy potatoes (about 6 potatoes), peeled and cut in 1-inch chunks
1 pound medium beets (about 6 beets), peeled and cut in 1-inch chunks
1/2 pound medium carrots (about 4 carrots), peeled and cut in 1-inch chunks
6 cups vegetable stock
3 cups chopped kale
1 tablespoon apple-cider vinegar, or to taste
2 tablespoons horseradish
1 tablespoon lemon juice
1/2 teaspoon salt
Pinch of granulated sugar
1 cup fat-free or light sour cream or Greek yogurt
Dill, parsley, tarragon and chives, for garnish