Tarragon Borscht

Three bowls of Tarragon Borscht

The caramelized onions and nutmeg give this soup an irresistible sweetness. It’s great with sour cream or Gruyere and is surprisingly good with walnuts!


  • 1/2 medium yellow onion
  • 2 oz. unsalted butter
  • 2 oz. white wine
  • 2 bunches beets
  • 1 bunch red Swiss chard
  • 1 russet potato
  • 1/4 cup fresh tarragon
  • 1 tsp fresh ground nutmeg
  • 1 tbsp smoked paprika
  • 1 cup heavy cream


  1. Cut the potatoes into cubes and remove the leaves from the chard and the beets. Peel the beets and cut into cubes. Roughly chop the chard stalks and the onions.
  2. In a large pot melt the butter over low heat and add the onions. Once the onions are translucent (about 5 min) add the white wine and stir until the onions have absorbed some of the wine (about 6 min).
  3. Add the beets, chard and potato to the pot and add enough water to cover veggies (about 6 cups). Simmer until veggies are cooked through.
  4. Remove the tarragon leaves from the stems and add to the pot. Working in two batches, place the mixture in a blender leaving room for the steam to escape. Blend until smooth.
  5. Return mixture to the pot and let simmer. Add the paprika and nutmeg. Add the cream slowly while stirring. Add salt and pepper to taste and serve!


Geoffrey Hoshaw for Forlou