Borscht

Ingredients

• 1 pound beets grated peeled ( 2 medium beets)
• 1 tablespoon canola oil 
• 1  carrots grated
• 4 stalks celery trimmed chopped
• 1 bunch swiss chard thick cut into ribbons
• 6 servings crème fraîche for serving
• 2 teaspoons dill seed 
• 1  bay leaf fresh
• 0.3 head cabbage green trimmed thinly sliced
• 6 servings kosher salt black freshly ground
• 6 servings juice of lemon for serving
• 1 large onion chopped
• 1 sprig thyme leaves 
• 2  tomatoes chopped
• 6 cups water 
• 3  allspice whole

Equipment

• bowl
• pot
• sieve

Directions

1. Combine all the stock ingredients in a large pot and bring to a boil; reduce the heat and simmer, covered, for 1 1/2 to 2 hours. When the stock is cool enough to handle, strain it through a fine mesh sieve, pressing down on the mixture to extract all the liquid. Discard the solids and set the stock aside; it can be stored in the refrigerator for up to a week.
2. Pour the oil into a large pot; place it over medium heat and add the kale, carrot, and cabbage. Cook, stirring frequently, until the kale and cabbage are al dente.
3. Pour the reserved stock into the pot and stir. Season with salt and pepper to taste.
4. Serve the borscht hot; finish each bowl with a squeeze of lemon juice and a little crème fraîche.
5. Noah and Rae Bernamoff opened Brooklyn's Mile End Delicatessen in 201
6. The New York Times dubbed it "a loving tribute to the deli tradition," and Zagat and New York magazine voted it New York's best deli. Originally from Montreal and New York, respectively, Noah and Rae now live in Park Slope.