A Borscht Recipe for Body and Soul
As the conflict in Ukraine intensifies, Jewish Federations are providing extra aid for thousands of displaced Jews seeking warm shelter and food. Food like borscht—a hearty soup that nourishes the soul as much as it warms the body.
Today, we honor the culture and traditions of our Jewish brothers and sisters in Ukraine with a special recipe for this classic eastern European dish.
Ingredients:
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2 Tb. olive oil
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1 medium yellow onion, diced
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2 cloves garlic, minced
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4 cups vegetable broth
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1 cup water
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2 bay leaves
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3 cups golden beets (about 6 medium or 12 small beets),
peeled and chopped into 1/2-inch dice -
1 cup carrots (about 2 medium carrots),
peeled and chopped into ½-inch dice -
3 cups shredded cabbage
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2 cups potatoes chopped into ½-inch dice
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1 bunch dill, chopped
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1 tsp lemon juice
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Sour cream, for garnish
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Salt and pepper, to taste
Directions:
In a large pot, heat olive oil on medium-high until hot. Add the onion and garlic and season with salt and pepper. Cook, stirring frequently 3-5 minutes, or until softened. Increase heat and add broth, water and beets. Bring the soup to a boil; reduce heat to medium and simmer, stirring occasionally, for about 15 minutes.
Add carrots, cabbage and potatoes and simmer for at least 30 minutes; simmer longer for deeper flavor. Add salt, pepper, lemon juice and half of the dill. Serve with a dollop of sour cream in each bowl, garnished with the remaining dill. Serves eight.
