Jews have been cooking borscht for hundreds of years. This soup became popular across Eastern Europe during the 16th century when beets were cheap and easy to find. Today, you will see this soup served in Jewish restaurants around the world. You can enjoy borscht either warm or chilled. Enjoy!
5 medium beets, greens separated and set aside, root peeled and julienned or diced
1 medium carrot, scrubbed and julienned or diced
1 clove garlic, minced
3 cups water
5 sets of beet greens, thoroughly washed and chopped, optional
1 Tbs. lemon juice
Splash of extra virgin olive oil, optional 1 tsp. salt, or to taste
A few grinds or pinches of black pepper
For garnish add a few dollops of sour cream, cubes of avocado, fresh dill or other herb (if you happen to come by some anise hyssop, use it! It’s delicious with borscht!)
In a medium saucepan, combine the beets, carrot, garlic, and water and heat to boiling. Lower heat and simmer, covered, for about 8 minutes or until the vegetables are just tender. Stir in the beet greens, lemon juice, salt, and pepper. Serve right away for a warm treat, or refrigerate overnight to enjoy it chilled with more developed flavors. Garnish with sour cream or avocado and sprinkle with fresh dill.