Lilya's Summer Beet Borscht
Liz Alpern, Co-Founder of the Gefilteria introduces this recipe: One summer day, Jeffrey and I headed to Little Odessa in Brighton Beach, Brooklyn. We were visiting our business partner Jackie’s ninety-two-year-old Russian-born great-aunt, Lilya. She had immigrated to Brighton Beach from the Soviet Union in 1989. Lilya was known for her borscht, and she’d invited us to spend time with her while she salted and seasoned three varieties of the soup.
SERVES 6 TO 8
Ingredients
2 pounds whole beets, scrubbed but unpeeled
2 carrots, unpeeled and coarsely chopped
2 celery stalks with leaves, coarsely chopped
2 medium onions:
1 quartered, 1 diced
5 garlic cloves: 2 left whole, 3 minced
2 dried bay leaves
2 tablespoons kosher salt
2 tablespoons whole black peppercorns
2 tablespoons caraway seeds
4 cups cold water
2 tablespoons olive oil
3 tablespoons honey
3 tablespoons apple cider vinegar
Sour cream, store-bought or homemade (page 24), or crème fraîche, for garnish
Chopped fresh dill, for garnish
Instructions
1. Preheat the oven to 400oF. Wrap 1 pound of the beets individually in aluminum foil and set on a baking sheet. Roast until they can be easily pierced with a fork, 40 minutes to 1 hour, depending on the size of the beets (larger beets take longer). The skin should peel off easily under cold running water. Dice the beets into bite-size pieces and refrigerate until serving.
2. While the beets are roasting, in a large soup pot, combine the remaining 1 pound beets, the carrots, celery, quartered onion, whole garlic cloves, bay leaves, salt, peppercorns, caraway seeds and 9 cups of water. Bring to a boil, then reduce the heat to low and simmer for 1 hour. Remove from the heat.
3. Fill a large bowl with water and ice. Remove the boiled beets from the pot and place them in the ice-water bath. When cool, peel and coarsely chop them. Strain the broth through a fine-mesh strainer into a large bowl, discarding the solids.
4. Rinse and dry the soup pot and set it over medium heat. Add the olive oil and diced onion and sauté until the onion is fragrant, about 3 minutes. Add the minced garlic and sauté for 3 to 5 minutes more, until the onion begins to turn golden. Add the beet broth and coarsely chopped boiled beets to the pot and simmer over low heat, covered, for about 20 minutes.
5. Remove from the heat and puree the soup in the pot using an immersion blender. (Alternatively, transfer it in small batches to a standing blender and puree—just be careful!) Add the honey and vinegar and simmer over very low heat for 5 minutes.
6. If serving hot, place 2 tablespoons of diced roasted beets in the bottom of each bowl and then ladle the hot soup over them. Garnishing with sour cream and chopped fresh dill. If serving chilled, remove from the heat and let the soup cool completely and then refrigerate overnight. Be sure to stir the soup well and taste immediately before serving. Once cooled, many soups require a touch more salt. If necessary, add more salt, a teaspoon at a time. As with hot borscht, place 2 tablespoons of the roasted beets at the bottom of the bowl and ladle the soup on top. Serve garnished with sour cream and chopped fresh dill.
Excerpted from the book THE GEFILTE MANIFESTO by Jeffrey Yoskowitz & Liz Alpern. Copyright © 2016 by Gefilte Manifesto LLC. Reprinted with permission from Flatiron Books. All rights reserved. Photography by Lauren Volo.
Red-Pepper and Walnut Dip with Pomegranate
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When I was growing up, my Mom would always serve seasonal fruit after dinner. When she would occasionally forget, my siblings and I would sit at the table longer than usual wondering where our nightly serving of fruit was. Because we expected fruit every night instead of a sweeter dessert like cakes or pies, none of us really developed much of a sweet tooth.
On very special occasions, we would pick up a cake from the Japanese or Chinese bakery nearby. I love Asian cakes because they often incorporate fruit and have just a hint of sweetness. When we got older and would go to friend's birthday parties, American sweets were a shock to the palate. To this day, I don't care for most American sweets! I sometimes wonder if my Mom knew exactly what she was doing.
The most famous dish of all on Rosh Hashanah is perhaps the simplest; apples dipped in honey, an edible prayer for a sweet year. Here's my updated take on a classic apple and honey cake for dessert: Light and airy Japanese sponge cake with whipped cream, spiced apples and honey rolled in. The end result is an unexpected take on a classic with a beautiful presentation and just a touch of sweetness to last all year.
Serves: 6
Total Prep Time: 1.5 hrs
Total Cook Time: 4 hours
Ingredients – For the cake:
Ingredients – For the cream:
Ingredients – For the apple filling:
Instructions:
Japanese-Style Apple and Honey Roll Cake for Rosh Hashanah
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More
JIMENA was created in 2002 by former Jewish refugees from the Middle East and North Africa, and work for Jewish diversity and inclusion for people often left out of the narrative of Jewish life.
Enjoy their carefully curated collection of authentic Rosh Hashanah recipes and food articles from our favorite Mizrahi and Sephardic food bloggers and editors. The list includes Moroccan fish, pumpkin bourekas, Tunisian couscous, quince stew, Persian upside-down cake with dates and pistachio biscotti.
Read it here: https://www.jimena.org/mizrahi-sephardic-rosh-hashanah-recipes/
Mizrahi and Sephardic Rosh Hashanah Recipes from JIMENA
Preview
More
Lilya's Summer Beet Borscht
Liz Alpern, Co-Founder of the Gefilteria introduces this recipe: One summer day, Jeffrey and I headed to Little Odessa in Brighton Beach, Brooklyn. We were visiting our business partner Jackie’s ninety-two-year-old Russian-born great-aunt, Lilya. She had immigrated to Brighton Beach from the Soviet Union in 1989. Lilya was known for her borscht, and she’d invited us to spend time with her while she salted and seasoned three varieties of the soup.
SERVES 6 TO 8
Ingredients
2 pounds whole beets, scrubbed but unpeeled
2 carrots, unpeeled and coarsely chopped
2 celery stalks with leaves, coarsely chopped
2 medium onions:
1 quartered, 1 diced
5 garlic cloves: 2 left whole, 3 minced
2 dried bay leaves
2 tablespoons kosher salt
2 tablespoons whole black peppercorns
2 tablespoons caraway seeds
4 cups cold water
2 tablespoons olive oil
3 tablespoons honey
3 tablespoons apple cider vinegar
Sour cream, store-bought or homemade (page 24), or crème fraîche, for garnish
Chopped fresh dill, for garnish
Instructions
1. Preheat the oven to 400oF. Wrap 1 pound of the beets individually in aluminum foil and set on a baking sheet. Roast until they can be easily pierced with a fork, 40 minutes to 1 hour, depending on the size of the beets (larger beets take longer). The skin should peel off easily under cold running water. Dice the beets into bite-size pieces and refrigerate until serving.
2. While the beets are roasting, in a large soup pot, combine the remaining 1 pound beets, the carrots, celery, quartered onion, whole garlic cloves, bay leaves, salt, peppercorns, caraway seeds and 9 cups of water. Bring to a boil, then reduce the heat to low and simmer for 1 hour. Remove from the heat.
3. Fill a large bowl with water and ice. Remove the boiled beets from the pot and place them in the ice-water bath. When cool, peel and coarsely chop them. Strain the broth through a fine-mesh strainer into a large bowl, discarding the solids.
4. Rinse and dry the soup pot and set it over medium heat. Add the olive oil and diced onion and sauté until the onion is fragrant, about 3 minutes. Add the minced garlic and sauté for 3 to 5 minutes more, until the onion begins to turn golden. Add the beet broth and coarsely chopped boiled beets to the pot and simmer over low heat, covered, for about 20 minutes.
5. Remove from the heat and puree the soup in the pot using an immersion blender. (Alternatively, transfer it in small batches to a standing blender and puree—just be careful!) Add the honey and vinegar and simmer over very low heat for 5 minutes.
6. If serving hot, place 2 tablespoons of diced roasted beets in the bottom of each bowl and then ladle the hot soup over them. Garnishing with sour cream and chopped fresh dill. If serving chilled, remove from the heat and let the soup cool completely and then refrigerate overnight. Be sure to stir the soup well and taste immediately before serving. Once cooled, many soups require a touch more salt. If necessary, add more salt, a teaspoon at a time. As with hot borscht, place 2 tablespoons of the roasted beets at the bottom of the bowl and ladle the soup on top. Serve garnished with sour cream and chopped fresh dill.
Excerpted from the book THE GEFILTE MANIFESTO by Jeffrey Yoskowitz & Liz Alpern. Copyright © 2016 by Gefilte Manifesto LLC. Reprinted with permission from Flatiron Books. All rights reserved. Photography by Lauren Volo.
Red-Pepper and Walnut Dip with Pomegranate
Preview
More
When I was growing up, my Mom would always serve seasonal fruit after dinner. When she would occasionally forget, my siblings and I would sit at the table longer than usual wondering where our nightly serving of fruit was. Because we expected fruit every night instead of a sweeter dessert like cakes or pies, none of us really developed much of a sweet tooth.
On very special occasions, we would pick up a cake from the Japanese or Chinese bakery nearby. I love Asian cakes because they often incorporate fruit and have just a hint of sweetness. When we got older and would go to friend's birthday parties, American sweets were a shock to the palate. To this day, I don't care for most American sweets! I sometimes wonder if my Mom knew exactly what she was doing.
The most famous dish of all on Rosh Hashanah is perhaps the simplest; apples dipped in honey, an edible prayer for a sweet year. Here's my updated take on a classic apple and honey cake for dessert: Light and airy Japanese sponge cake with whipped cream, spiced apples and honey rolled in. The end result is an unexpected take on a classic with a beautiful presentation and just a touch of sweetness to last all year.
Serves: 6
Total Prep Time: 1.5 hrs
Total Cook Time: 4 hours
Ingredients – For the cake:
Ingredients – For the cream:
Ingredients – For the apple filling:
Instructions:
Japanese-Style Apple and Honey Roll Cake for Rosh Hashanah
Preview
More
JIMENA was created in 2002 by former Jewish refugees from the Middle East and North Africa, and work for Jewish diversity and inclusion for people often left out of the narrative of Jewish life.
Enjoy their carefully curated collection of authentic Rosh Hashanah recipes and food articles from our favorite Mizrahi and Sephardic food bloggers and editors. The list includes Moroccan fish, pumpkin bourekas, Tunisian couscous, quince stew, Persian upside-down cake with dates and pistachio biscotti.
Read it here: https://www.jimena.org/mizrahi-sephardic-rosh-hashanah-recipes/
Mizrahi and Sephardic Rosh Hashanah Recipes from JIMENA
Preview
More
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