Bring On the Borscht

Image courtesy of Alix Vernet.

Whenever Alix Vernet visits B&H Dairy in the East Village, she knows just what to order: vegetarian borscht, served at the counter, hot and with a soft side of bread and a hearty dollop of sour cream. “If I could only commit to one meal forever, it would have to be this,” the New York-based artist shares with Family Style. Her advice to B&H newcomers? “Squeeze your way through to a table or a stool, and enjoy.” And for those out of radius of this old-school, kosher establishment, give it a try making it at home. 

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Ingredients

• 2 potatoes
• 3 medium beets 
• 1/4 white cabbage
• 2 carrots 
• 2 bay leaves
• 2 tablespoons lemon juice
• 2 tablespoons olive oil 
• 4 cups of vegetable broth
• 2 tablespoons tomato paste
• 2 cloves garlic minced
• 4 tablespoons fresh dill chopped
• salt and black pepper to taste
• sour cream to garnish

Instructions

1. Peel or slice all vegetables.
2. Heat a large soup pot over medium/high heat and add olive oil. Add grated beets and sauté for 10 minutes stirring occasionally until beets are soft. 
3. Add vegetable broth, potatoes and sliced carrots, cook for 10-15 minutes. 
4. In a skillet, sauté onion, garlic and celery stirring occasionally until softened. Add tomato paste, stir fry for 1 minute, then transfer over to a soup pot with the potatoes. 
5. Add white cabbage and lemon juice, let simmer while stirring occasionally for 5 minutes. 
6. Add dill, bay leaves, salt and pepper.
7. Serve with a sour cream.