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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Finally, time to begin eating! Challah is a yummy egg bread eaten on most Jewish holidays. On Rosh Hashanah the challah is in the shape of a circle, to symbolize the circle of time, and the fullness of the year that is coming. Many people eat raisin challah on Rosh Hashanah, and drizzle honey on top of it, for extra sweetness. Yum!
בָּרוּךְ אַתָּה יְיָ אֱלֹהֵֽינוּ מֶֽלֶךְ הָעוֹלָם
הַמּֽוֹצִיא לֶֽחֶם מִן הָאָֽרֶץ
Barukh ata Adonai Eloheinu melekh ha’olam,
hamotzi lekhem min ha-aretz.
Blessed are You, Adonai our God,Ruler of the universe,
Who brings forth bread from the earth.
Carrot Ginger Roasted Vegetable Tsimmes
Jeffrey Yoskowitz, Co-Founder of the Gefilteria, introduces this original recipe: Tsimmes is generally known as a sweet vegetable stew quite commonly prepared by eastern European Jewish cooks for the High Holidays in the fall. The tsimmes I grew up with as a kid was usually drenched in a sugary syrup. It didn’t feel healthy nor look particularly appetizing. I wanted to change that, since there’s so much color and flavor in these vegetables, and therefore, so much potential. Think of this version of the dish as more of a roast vegetable side, perfect for the Jewish high holidays, Thanksgiving or anytime in the fall or winter. Much of the sweetness comes from the carrots, sweet potatoes and plums, though there is honey added, as well. And there’s a little kick from the ginger and the optional addition of red chili flakes.
Serves 4
Ingredients
3 Tbsp. grated fresh ginger
3 Tbsp. honey
2 Tbsp. vegetable oil
Kosher salt
Pinch red pepper flakes (optional)
1 tsp. lemon zest
1 lb. carrots, cut into 1/2" rounds (about 3 cups)
1 large onion, halved and sliced thin
1 large sweet potato, peeled and chopped into 1/2" pieces
1/2 lb. pitted prunes, chopped coarse (about 1-1/2 cups)
1/2 cup orange juice
Chopped fresh parsley, for serving
Instructions
Heat oven to 400 degrees. In a small bowl, mix together ginger, honey, 1 tablespoon oil, 1/2 teaspoon salt, red pepper flakes (if using), and lemon zest to make a glaze; set aside.
In a large oven-safe skillet, heat remaining 1 tablespoon oil over medium heat until shimmering. Add carrots and onion and cook, stirring occasionally, until they begin to soften, 3 to 5 minutes. Add sweet potato and prunes and cook, stirring occasionally, until vegetables just begin to soften, about 10 minutes.
Stir in orange juice, scraping up bits of vegetables that have stuck to the bottom. Add reserved glaze to skillet and stir to coat.
Transfer skillet to oven and bake until carrots and sweet potatoes are fork-tender, about 30 minutes. Season with salt to taste, sprinkle with parsley, and serve.
The Gefilteria: https://gefilteria.com/recipe/carrot-and-ginger-roasted-vegetable-tsimmes/
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
Finally, time to begin eating! Challah is a yummy egg bread eaten on most Jewish holidays. On Rosh Hashanah the challah is in the shape of a circle, to symbolize the circle of time, and the fullness of the year that is coming. Many people eat raisin challah on Rosh Hashanah, and drizzle honey on top of it, for extra sweetness. Yum!
בָּרוּךְ אַתָּה יְיָ אֱלֹהֵֽינוּ מֶֽלֶךְ הָעוֹלָם
הַמּֽוֹצִיא לֶֽחֶם מִן הָאָֽרֶץ
Barukh ata Adonai Eloheinu melekh ha’olam,
hamotzi lekhem min ha-aretz.
Blessed are You, Adonai our God,Ruler of the universe,
Who brings forth bread from the earth.
Carrot Ginger Roasted Vegetable Tsimmes
Jeffrey Yoskowitz, Co-Founder of the Gefilteria, introduces this original recipe: Tsimmes is generally known as a sweet vegetable stew quite commonly prepared by eastern European Jewish cooks for the High Holidays in the fall. The tsimmes I grew up with as a kid was usually drenched in a sugary syrup. It didn’t feel healthy nor look particularly appetizing. I wanted to change that, since there’s so much color and flavor in these vegetables, and therefore, so much potential. Think of this version of the dish as more of a roast vegetable side, perfect for the Jewish high holidays, Thanksgiving or anytime in the fall or winter. Much of the sweetness comes from the carrots, sweet potatoes and plums, though there is honey added, as well. And there’s a little kick from the ginger and the optional addition of red chili flakes.
Serves 4
Ingredients
3 Tbsp. grated fresh ginger
3 Tbsp. honey
2 Tbsp. vegetable oil
Kosher salt
Pinch red pepper flakes (optional)
1 tsp. lemon zest
1 lb. carrots, cut into 1/2" rounds (about 3 cups)
1 large onion, halved and sliced thin
1 large sweet potato, peeled and chopped into 1/2" pieces
1/2 lb. pitted prunes, chopped coarse (about 1-1/2 cups)
1/2 cup orange juice
Chopped fresh parsley, for serving
Instructions
Heat oven to 400 degrees. In a small bowl, mix together ginger, honey, 1 tablespoon oil, 1/2 teaspoon salt, red pepper flakes (if using), and lemon zest to make a glaze; set aside.
In a large oven-safe skillet, heat remaining 1 tablespoon oil over medium heat until shimmering. Add carrots and onion and cook, stirring occasionally, until they begin to soften, 3 to 5 minutes. Add sweet potato and prunes and cook, stirring occasionally, until vegetables just begin to soften, about 10 minutes.
Stir in orange juice, scraping up bits of vegetables that have stuck to the bottom. Add reserved glaze to skillet and stir to coat.
Transfer skillet to oven and bake until carrots and sweet potatoes are fork-tender, about 30 minutes. Season with salt to taste, sprinkle with parsley, and serve.
The Gefilteria: https://gefilteria.com/recipe/carrot-and-ginger-roasted-vegetable-tsimmes/
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