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Fermented Carrot Borscht with Ginger and Turmeric Recipe

Fermented Carrot Borscht with Ginger and Turmeric
Source: saveur


  • 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)
6-8 servings


  • In a small dry skillet over medium-high heat, add the fennel seeds, caraway, coriander, and cumin seeds; cook, stirring frequently, until fragrant but not colored, 1–2 minutes. Transfer to a small bowl, let cool completely, then grind to a fine powder.
  • In a medium pot over medium heat, add the butter and olive oil and warm gently until combined and just beginning to sizzle, 3–4 minutes.
  • Stir in the powdered spice mixture, the fermented and fresh carrots, the shallots, garlic, beet, fennel, ginger, turmeric, dried apples, and lemon zest.
  • Cook gently, stirring occasionally, until the shallots are translucent and other vegetables are slightly softened, 12–15 minutes.
  • Add the stock, apple juice, and honey and simmer until the vegetables are completely tender, 25–30 minutes.
  • Remove from heat and let cool slightly, 10–15 minutes.
  • Working in batches of a few cups at a time, transfer the mixture to a blender and purée until very smooth. Taste the soup and season with salt as needed. Serve, garnishing each bowl with a dollop of yogurt, julienned raw carrots, wilted beet greens, and dill as desired. Soup keeps refrigerated up to 5 days.

Side Dishes

A recipe from saveur

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