B&H Dairy
I remember the first time I ever had Borscht. I was in New York City in the East Village, on the lower east side of Manhatten off 2nd avenue. I ordered some at an eastern European restaurant called B&H Dairy. Their menu proudly advertises across the top that they are a “Kosher and Vegetarian Restaurant.”
I was a regular at the Polish, and Ukrainian places in the area, like Veselka.
So back then I ate vegetarian. It was mainly for health reasons, and I occasionally also ate fish. B&H is the inspiration for this soup I would make.
So although I would try borscht many other times, at other places over time, none was as delicious as the borscht at B&H Dairy.
I would sit on the little coffee shop stools, at the formica counter, which was basically a vintage lunch counter, and enjoy a hot bowl of soup, bread, or even a sandwich. I still get warm fuzzy memories of getting out of the cold, from the hustle and bustle of the street outside, to retreat inside to this cozy little place, with seating for maybe at maximum twenty people.
So the seed was planted with what a delicious borscht tastes like, at B & H Dairy. The story of Borscht, is that every region in eastern Europe has its own version of it based on the local ingredients. It is native to Ukraine, but was brought into popularity after spreading, into countries such as Russia, and Poland, where it is traditionally served on Christmas Eve. Its is literally a recipe over a thousand years old.
Over time, in addition to beets, new ingredients were added, such as cabbage. It was a peasant food at first, made from what was at first described as a relative of the modern day beet called “hogweed.” It eventually gained universal favor, and became a tradition, so much so that every eastern European Grandma seemed to have a recipe for it.
If your a gardener, you know what an amazing vegetable beets are, and how bountiful the harvest can be. They are easy to grow, and have few pests, unlike more temperamental ones. They won’t attract aphids like kale, birds, or other critters that much.
You can enjoy the root in so many dishes. The greens are great, sauteed in a little garlic. You could even add some of the chopped beet greens into the soup, if you so desired. I would not go there, to stay a bit more traditional, and prefer the beet tops by themselves, due to their distinct bitter flavor.
Borscht is extremely versatile, and filling. It can be served hot or cold. The beets used can even be fermented to impart that kvass (sour) flavor, and that is an even more traditional way to enjoy it. I will not be using fermented beets in this recipe today, but am not opposed to learning more about the process of fermenting them. So far I have only done cucumbers, and cabbage.
So here is my recipe, and I hope you enjoy it. It’s plant based, gluten free, and dairy free.
Classic Borscht
Ingredients:
4 cups Vegetable Stock
½ Red Cabbage sliced thin
1-2 Carrots shredded
4-6 Beets peeled and Sliced
1 Red Onion sliced thin
1 Cup Chopped Green Beans
1 Bunch Fresh Dill chopped
2 Small White Potatoes (steamed and cubed)
1 tbsp Apple Cider Vinegar (ACV)
1 tbsp Olive Oil (optional)
2 Garlic Cloves sliced
Salt/Pepper to taste
Garnish: Fresh Dill, and Dairy Free Sour Cream
Directions
Begin by chopping the cabbage, and heat 1 tbsp olive oil on low, in a large tall sided pot, with a lid. Mine is stainless, but you can also use nonstick, or a ceramic coated dutch oven. You could even use a slow cooker set on high, but o cook it an hour more if you do.
Use a good sharp knife life this serrated utility knife.
Next chop remaining ingredients.
After chopping onions, chop the green beans, I used fresh ones.
Now slice the garlic cloves, and the beets. They can be either precooked, raw, or fermented, it’s up to you. Add extra cooking time, if using raw uncooked beets, I had precooked, leftover from another day, so I used them this time, but normally I start with fresh (add 10-15 min extra).
Next chop your dill. I like to store mine in a jar in the fridge, covered to keep it fresh.
Beets 101
If you were using uncooked beets. First peel them, and boil them in a little water with salt for 15 minutes. There are many ways to prepare beets, and its up to you. You could pre-roast them for more flavor unpeeled, then peel, and slice, etc.
So, now you will put all your ingredients in the pot, and stir.
Next add in broth and garlic.
Don’t forget the ACV, it gives it that sour taste.
Next put in the dill stems.
Now simmer for 15 minutes before adding the cooked diced white potato, dill, and the green beans. Stir for 5 more minutes, seasoning to taste with salt, and pepper.
The key to having vibrant flavors for me, is not to overcook it. Fresh beets, require an additional 15 minutes of cooking time.
Stir well, and enjoy.
Hope you enjoy this!
B& H Dairy was a classic low priced New York “hole in the wall.” It may still be there when you’re reading this, but only time will tell. It’s sad the New York I once knew, has mostly died, along with the pandemic. The best people have left and moved away, authoritarian types are in power, the best restaurants have closed, it’s filled with violent criminals who roam the streets free of fear of persecution, and also its sadly lost its soul. All I have are memories of NY, because it no longer exists.
About me
I’m Serafina! I’m a writer and California girl, who loves to go exploring. Hope you will get outside today, breathe some fresh air, and be happy!
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