Food coverage is supported by a generous donation from Susan and Moses Libitzky.
The late Pola Silver was a true baleboosta. She was also a Holocaust survivor devoted to her friends, family and our synagogue, Oakland’s Temple Beth Abraham, where she was a member for more than 60 years.
She was a fixture in Beth Abraham’s kitchen, helping cook for kiddush luncheons, simchas and other events. Her cooking was famous not only for its taste but for its ruach, its spirit or soul.
Born Pola Broder in Odessa in Ukraine, she escaped to Uzbekistan during the Holocaust only to be jailed there. She was rescued by Sam Silver, who she later married.
Below I share my adaptation of her borscht in honor of Yom HaShoah, Holocaust Remembrance Day, which begins at sunset on Sunday, May 5.
She called this dish Russian Borscht, made it with beef and served it warm. Here, I create a vegetarian version and add some nontraditional garnishes. It can be served hot or cold. Note: Use plastic gloves when working with beets to avoid staining your hands.
Vegetarian Russian Borscht
Serves 6-8
Inspired by Pola Silver z”l
- 12-14 cups vegetable stock or broth
- 2 lbs. beets (weight without greens), scrubbed, trimmed and halved
- 2 cups chopped onion
- 2 large carrots, shredded
- 1 lb. potatoes, peeled and cut into 1-inch cubes
- 1 tsp. salt, plus as needed
- ¼ tsp. ground black pepper
- 1½ tsp. sugar, plus as needed
- 1 small head cabbage, chopped or shredded
- 1 can (14½ oz.) diced tomatoes with liquid
- ¼ cup apple cider vinegar, plus as needed
- 4 Tbs. chopped fresh flat-leaf parsley, divided
- 4 Tbs. chopped fresh dill, divided
In a large pot, bring 12 cups of stock to simmer over medium-high heat. Add beets, lower heat to medium-low, cover and simmer for 1 hour. Remove the beets, rub off skins and let cool. Shred or dice beets. Reserve cooking stock until you are ready to continue. (Stock and beets can be refrigerated separately for up to 3 days.)
Reheat stock in large pot over medium-high heat until simmering. Add cooked beets, onion, carrots, potatoes, salt, pepper and sugar and stir well. Cover, return to a simmer and adjust heat to keep at simmer for 20-30 minutes or until carrots begin to soften. Add cabbage and tomatoes with liquid and stir. Cover and simmer until the cabbage is very soft, 15-20 minutes. Add additional 1-2 cups of vegetable broth if borscht is getting too thick.
Remove the pot from the heat. (If making in advance, the soup can be refrigerated at this point up to 3 days. Reheat soup, remove from heat and then proceed with the recipe.) Stir in the vinegar. Taste. Add more sugar and/or more vinegar, 1 tsp. at a time, if needed. The soup should have a balance of sweet and tart. Taste and add more salt, if desired. Stir in 1 Tbs. parsley and 1 Tbs. dill. Cover. Let stand 10 minutes. Serve warm or chilled, topped with the remaining 3 Tbs. of parsley and dill and desired garnishes. If serving cold, taste again before garnishing because more salt, sugar or vinegar may be needed.
Note: For a deeper, meatier flavor, use mushroom broth.
Optional garnishes and sauces: Dairy or non-dairy sour cream or yogurt; boiled, peeled, sliced potatoes; sliced hard-boiled eggs; chopped fresh tomatoes; chopped green onions; sautéed, chopped beet greens or chard; grilled or sautéed sliced shiitake or portobello mushrooms; grated lemon zest; lemon wedges; tahini sauce; garlic-lemon sauce; or matzah balls.