Name: Borscht
Yield: Serves 6
Ingredients: 6 cups water; 1 large onion, chopped; 1 pound beets (about 2 medium beets), peeled and grated; 1 medium carrot, peeled and grated; 4 stalks of celery, trimmed and chopped; 2 Beefsteak or Jersey tomatoes, chopped; 3 whole allspice berries; 2 teaspoons dill seeds; 1 fresh bay leaf; 2 or 3 sprigs of parsley; 2 or 3 sprigs of dill; 1 sprig of thyme; 1 tablespoon canola oil; 1 bunch Tuscan kale or chard, thick stems removed, cut into ribbons; 1 carrot, grated; 1/4 head of green cabbage, trimmed and thinly sliced; Diamond Crystal kosher salt and freshly ground black pepper; Lemon juice, for serving; Crème fraîche, for serving

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BorschtQuentin Bacon

Rae: What I love about our updated version of this peasant soup is that it's based on an actual beet broth—not beef stock, as in a lot of Russian borschts, and not even vegetable stock to which beets have been added. This is a really beet-y, and surprisingly hearty, borscht. And it's completely vegetarian.

Recipe information

Yield
Serves 6

Ingredients

For the beet stock:

6 cups water

1 large onion, chopped

1 pound beets (about 2 medium beets), peeled and grated

1 medium carrot, peeled and grated

4 stalks of celery, trimmed and chopped

2 Beefsteak or Jersey tomatoes, chopped

3 whole allspice berries

2 teaspoons dill seeds

1 fresh bay leaf

2 or 3 sprigs of parsley

2 or 3 sprigs of dill

1 sprig of thyme

For the Soup:

1 tablespoon canola oil

1 bunch Tuscan kale or chard, thick stems removed, cut into ribbons

1 carrot, grated

1/4 head of green cabbage, trimmed and thinly sliced

Diamond Crystal kosher salt and freshly ground black pepper

Lemon juice, for serving

Crème fraîche, for serving

Preparation

Step 1
Make the beet stock: Combine all the stock ingredients in a large pot and bring to a boil; reduce the heat and simmer, covered, for 1 1/2 to 2 hours. When the stock is cool enough to handle, strain it through a fine mesh sieve, pressing down on the mixture to extract all the liquid. Discard the solids and set the stock aside; it can be stored in the refrigerator for up to a week.
Step 2
Make the Soup: Pour the oil into a large pot; place it over medium heat and add the kale, carrot, and cabbage. Cook, stirring frequently, until the kale and cabbage are al dente. Pour the reserved stock into the pot and stir. Season with salt and pepper to taste. Serve the borscht hot; finish each bowl with a squeeze of lemon juice and a little crème fraîche.

Reprinted with permission from The Mile End Cookbook by Noah and Rae Bernamoff, © 2012 Clarkson Potter NOAH AND RAE BERNAMOFF opened Brooklyn's Mile End Delicatessen in 2010. The New York Times dubbed it "a loving tribute to the deli tradition," and Zagat and New York magazine voted it New York's best deli. Originally from Montreal and New York, respectively, Noah and Rae now live in Park Slope. Visit them at mileenddeli.com.

TagsSoup Soup/Stew Beet Root Vegetable Vegetable Green Cabbage Cabbage Leafy Greens Kale Carrot Starter Dinner Vegetarian Nut Free Gluten Free Make Ahead One-Pot Meals Simmer Winter Fall Cookbooks

Recipe notes

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