Recipe: New York Deli Borscht

NEW YORK DELI BORSCHT

"About the only thing deli borscht has in common with traditional Russian Borscht is the presence of beets. This version is light and contains no fat. It is usually served cold but is also satisfying hot. For a more substantial dish, add warm, quartered new potatoes. Though many types of beets are available at market these days, use a red beet for this soup. If you find unwilted greens attached to your beets, wash and dry them, then chop and stir them in at the last minute for an untraditional touch. This borscht can be pureed if a smooth soup is desired."

COMBINE IN A SOUP POT:
3 cups water
1 pound beets, peeled and cut into thin strips
1 large carrot, peeled and cut into thin strips (optional)
1 clove garlic, minced

Bring to a boil, reduce the heat, and simmer until the beets are tender, 5 to 10 minutes.

STIR IN:
2 tablespoons fresh lemon juice
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper

SERVE HOT OR COLD, GARNISHED WITH:
Sour cream
Snipped fresh dill

PREPARING BEETS:
A source of sugar, beets are an intensely sweet vegetable with a trace of sharpness. Once there was just the crimson beet, but now beets are also gold, orange, white, and candy striped. Beets are best from summer through early winter When selecting a bunch of beets, choose the bunch with the smallest leaves that are in the best condition. The greens are an indication of freshness for the roots; if they look moist and fresh, the roots will be too.

Cut off the leaves, leaving I to 2 inches stem on the beets, and keep the rootlets, or tails, in place.

Pack the beets and leaves separately in perforated plastic vegetable bags and store in the refrigerator crisper Scrub beets well before cooking.

Makes about 5 cups
Source: Joy of Cooking: All About Soup and Stews by Irma S. Rombauer, Ethan Becker, Marion Rombauer Becker