Ebon Moss-Bachrach’s Vegetarian Borscht

Preparation

1. Step 1

   Heat the oil in a large Dutch oven or soup pot over low.

2. Step 2

   Meanwhile, core and thinly slice the cabbage and dice the onions, adding them to the pot as you work, along with a big pinch of salt. Increase the heat to medium-high and cook, stirring occasionally, until the vegetables have softened, released their moisture, and begun to develop a little color, about 25 minutes. Don't rush this step: the cabbage should cook for quite a while, as this is where much of the soup's flavor develops.

3. Step 3

   While the cabbage is cooking, dice the carrots, mince the garlic and peel and dice the beets.

4. Step 4

   Once the cabbage is slightly caramelized, add the carrots, garlic and a pinch of salt to the pot and cook for another 2 to 3 minutes, until fragrant, stirring occasionally.

5. Step 5

   Stir in the diced beets and another big pinch of salt.Cook, stirring occasionally, for about 5 minutes.

6. Step 6

   Fill the pot with water until the vegetables are well covered. Bring to a boil on high, then reduce the heat to a gentle simmer. Simmer until the vegetables are tender, about 1 hour.

7. Step 7

   Remove the pot from the heat and stir in the juice of 1 lemon. Taste and add more salt or lemon juice, if desired.

8. Step 8

   Let the soup cool slightly then cover and let it rest, ideally overnight, in the refrigerator. The flavor improves significantly on the second and third day.

9. Step 9

   Serve hot or cold, topped with sour cream and dill. If serving cold, you can add diced cucumber or chopped hard-boiled egg, or both, as desired.