Ebon Moss-Bachrach’s Vegetarian Borscht
Recipe: https://recipestripper.com/recipes/b45168dd-bcb7-490e-8fa2-1c120a0e22e0
Original source: https://cooking.nytimes.com/recipes/784580783-ebon-moss-bachrachs-vegetarian-borscht

More savory than sweet, this Ukrainian cabbage and beet soup is one that the actor Ebon Moss-Bachrach learned from his beloved late mother-in-law, Lidia Yemchuk. The soup’s complex flavor stems in part from allowing the cabbage and onions to cook long enough that the water evaporates and the sugars caramelize. While Mr. Moss-Bachrach lets the soup rest overnight on the counter, refrigerating is recommended and will still allow the flavors of the dish to blend and deepen. Serve the soup hot or cold with a dollop of sour cream swirled in, for a vibrant magenta color, and a sprinkle of fragrant dill. If serving cold, diced fresh cucumber and chopped hard-boiled egg are particularly nice additions. — The New York Times
Yield: 8 to 12 servings
Prep time: PT0H5M
Cook time: PT1H45M
Total time: PT1H50M

Ingredients
- 2 tablespoons vegetable or canola oil
- ½ medium to large head green cabbage
- 2 large onions
- Salt, to taste
- 2 carrots
- 6 to 10 garlic cloves, to taste
- 4 medium to large red beets (about fist-sized)
- 12 to 14 cups water
- 1 to 2 lemons, depending on size
- Sour cream
- Fresh dill, chopped
- Finely diced cucumber (optional)
- Hard-boiled egg (optional), chopped

Instructions
1. Heat the oil in a large Dutch oven or soup pot over low.
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. While the cabbage is cooking, dice the carrots, mince the garlic and peel and dice the beets.
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. Stir in the diced beets and another big pinch of salt.Cook, stirring occasionally, for about 5 minutes.
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. 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. 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. 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.