Artist Alix Vernet says no one does the Eastern European specialty better than New York’s B&H Dairy.
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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.
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:
- Peel or slice all vegetables.
- 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.
- Add vegetable broth, potatoes and sliced carrots, cook for 10-15 minutes.
- 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.
- Add white cabbage and lemon juice, let simmer while stirring occasionally for 5 minutes.
- Add dill, bay leaves, salt and pepper.
- Serve with a sour cream.