SERVES 4 · ACTIVE: 20 MIN · TOTAL: 40 MIN
I’VE TAKEN A COUPLE of liberties with the classic Russian borscht by using golden beets instead of red and vegetable stock instead of beef stock. This soup has a beautiful, light golden broth with a consommé feel to it. Lush goat cheese dumplings keep the soup from being too spare and offer a new way to experience the typical beet–goat cheese pairing. If you can’t get beets with the greens attached, you can substitute any type of cooking greens you have.
1 bunch golden baby beets with greens
1 tablespoon extra-virgin olive oil
1 large shallot, thinly sliced
2 teaspoons honey
4 cups Vegetable Stock (here)
2 teaspoons fine sea salt
2 thyme sprigs
1 fresh bay leaf
1 garlic clove, lightly crushed
2 whole cloves
2 tablespoons rice vinegar
12 Goat Cheese and Beet Dumplings (here)
Chive Oil (here), for garnish
Peel the beets. Cut the beet greens into ribbons—you only need 1 cup of ribbons, so compost or discard the rest (or sauté to eat on their own). Reserve a few of the stems from the greens for the dumpling mixture. Quarter the beets into bite-size wedges.
In a medium saucepan, heat the olive oil over low heat and cook the shallot and quartered beets for 5 minutes, stirring occasionally. Add the honey and cook until it starts to bubble, about 2 minutes. Add the vegetable stock and bring to a gentle simmer. Add the salt.
Put the thyme, bay leaf, garlic, and cloves in a tea ball or cheesecloth pouch tied with kitchen string and place in the broth. Simmer until the beets are fork-tender, about 20 minutes. Add the beet greens and cook for another 5 minutes. Stir in the vinegar and taste and adjust the seasoning as needed.
Place 3 goat cheese dumplings in each warm serving bowl and ladle the hot soup over them. Let sit for 2 to 3 minutes. Finish the soup by drizzling a little chive oil into each bowl for flavor and color.