MICHAEL’S BORSCHT

SERVES 6

BORSCHT IS OFTEN MADE with beef for body, but you can build delicious, complex, and satisfying flavor by caramelizing lots of onions and red cabbage as a base, and topping the beet soup with lightly sautéed green cabbage. A good borscht is a balancing act of savory ingredients, bright vinegar, and sweet beets. This ancient soup is based on combining and cooking whatever root vegetables were available. I always add flavor with different toppings: In winter I’ll choose roasted Jerusalem artichokes, sautéed cabbage, and yogurt; in summer I’ll use raw tomatoes and radishes. This soup is delicious served cold.

3 tablespoons olive oil

1 red onion, thinly sliced

1 white onion, thinly sliced

1 shallot, thinly sliced

3 cloves garlic, minced

2 potatoes, diced

2 carrots, diced

½ head red cabbage, thinly sliced

5 beets, roasted (here), peeled, and chopped

5 tablespoons red wine vinegar

Salt and pepper

Olive oil for drizzling

5 Jerusalem artichokes, peeled, roasted (here), and diced

¼ head green cabbage, thinly sliced and sautéed (here)

Greek-style yogurt

Heat the 3 tablespoons oil in a heavy pot over medium heat. Add the red and white onions, shallots, and garlic and cook until softened and lightly caramelized, about 15 minutes.

Add the potatoes, carrots, and red cabbage, and cook until the cabbage is tender, about 15 minutes. Add the roasted beets and cook for a few minutes more. Add 4 tablespoons of the vinegar, salt, and pepper, and cook until the vinegar is evaporated, about 3 minutes.

Add 4 cups water, cover the pot, and gently simmer for about 30 minutes. Remove from the heat and stir in the remaining tablespoon vinegar and a drizzle of olive oil. Add salt and pepper. Serve in bowls topped with the Jerusalem artichokes, green cabbage, and a spoonful of yogurt.