This story was originally published in the Forward. Click here to get the Forward’s free email newsletters delivered to your inbox.
The day American democracy withstood an attack on the seat of its government, Jan. 6, 2020, I decided to make a festive meal — after all, Jews have created whole holidays over much less. But what food goes with this celebration? Beet borscht, I decided. It’s comforting, fast (so we can get back to guarding Congress against all enemies domestic and…domestic), and full of nourishment for the long fight ahead. Serve the beet borscht hot every Jan. 6, or cold, on July 4.
Beet Borscht
Ingredients
- 4 medium beets peeled and quartered
- 1 large onion peeled and quartered
- 1 stalk celery chopped
- 2 bay leaves
- 1 tbsp chopped fresh dill
- salt and pepper
- 1 tsp lemon juice kvass, or apple cider vinegar, or to taste
Instructions
- Place all the ingredients except the vinegar in a large pot or Instant Pot. Add cool water just to cover. Bring to boil then cover and simmer until the vegetables are very soft, about an hour. In an Instant Pot, this takes 30 minutes.
- Remove the cover and, using a stick blender or regular blender, puree until very smooth. Add vinegar. Taste and adjust for salt, pepper, and vinegar. Serve hot or cold with a dollop of sour cream or yogurt and some fresh dill.
