Borscht

Name: Borscht
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Eastern European, European
Ingredients: 454 grams beets (about 2 medium beets), peeled and grated; 1 Tbsp canola oil; 1 carrot, grated; 4 stalks celery, trimmed and chopped; 1 bunch Tuscan kale or chard, thick stems removed, cut into ribbons; 6 servings Crème fraîche, for serving; 2 teaspoons dill seeds; 1 fresh bay leaf; 0 heads green cabbage, trimmed and thinly sliced; 6 servings Diamond Crystal kosher salt and freshly ground black pepper; 6 servings Lemon juice, for serving; 1 large onion, chopped; 1 sprig thyme; 2 Beefsteak or Jersey tomatoes, chopped; 1 liters water; 3 whole allspice berries

Borscht

Need a gluten free and vegetarian soup? Borscht could be a super recipe to try. This recipe serves 6. This recipe covers 20% of your daily requirements of vitamins and minerals. One serving contains 124 calories, 4g of protein, and 5g of fat. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up onion, canolan oil, crème fraîche, and a few other things to make it today. This recipe is typical of Eastern European cuisine.

Instructions

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.

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Extract

Stock

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Sieve

Pot

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.

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Cabbage

Carrot

Kale

Cooking Oil

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Pot

Pour the reserved stock into the pot and stir. Season with salt and pepper to taste.

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Salt And Pepper

Stock

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Pot

Serve the borscht hot; finish each bowl with a squeeze of lemon juice and a little crème fraîche.

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Creme Fraiche

Lemon Juice

Borscht

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Bowl

Noah and Rae Bernamoff opened Brooklyn's Mile End Delicatessen in 201

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.