Hot beet borscht, or cold
The key ingredient to smooth borscht By @foodaism
By Rob Eshman January 29, 2021
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 hot every Jan. 6, or cold, on July 4.
Beet Borscht
4 medium beets, peeled and quartered
1 large onion, peeled and quartered
1 stalk celery, chopped
2 bay leaves
1 T. chopped fresh dill
salt and pepper
1 t. lemon juice, kvass or apple cider vinegar, or to taste
Place all the ingredients except 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 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 plop of sour cream or yogurt and some fresh dill.
Why I became the Forward’s Editor-in-Chief
You are surely a friend of the Forward if you’re reading this. And so it’s with excitement and awe — of all that the Forward is, was, and will be — that I introduce myself to you as the Forward’s newest editor-in-chief.
And what a time to step into the leadership of this storied Jewish institution! For 129 years, the Forward has shaped and told the American Jewish story. I’m stepping in at an intense time for Jews the world over. We urgently need the Forward’s courageous, unflinching journalism — not only as a source of reliable information, but to provide inspiration, healing and hope.
Support our mission to tell the Jewish story fully and fairly.
