Rosh Hashanah Dinners Around Town and Susan Feniger’s Borscht Recipe

Several restaurants are offering prix fixe dinners to celebrate Rosh Hashanah this week. Here are a few options:

Photo: Amy Ross

Akasha – September 4 & 5

Courses include matzo ball soup, potato pancakes, brisket, and rugelach. Rosh Hashanah To-Go also available.

Jar – September 4 & 5, $45 per person

Suzanne Tracht’s signature pot roast is on the menu and family style sides.

Susan Feniger’s STREET – September 4, $45 per person

Start your meal with chilled beet borscht and end it with strawberry shortcake with chocolate matzo candy.

Susan Feniger’s Borscht

5 Kohlrabi, peeled and ¼” dice

5 Turnips, peeled and ¼” dice

4 Yukon Gold Potatoes, peeled and ¼” dice

4 cups ¼” diced carrots

3 cups Washed and diced leeks

½ head Chiffonade green cabbag

10 cups ¼” diced red beets, pre-cooked

3 gallons Beet water

4 tbsp Crushed caraway seed

Salt to taste

Lemon juice to taste

In a rondo, slowly cook the leeks in a bit of oil until softened and semi-translucent.

Add the kohlrabi, turnips, and carrots and cook until semi soft. Add the cabbage and caraway and cook until the cabbage is wilted and the scent of the caraway is released.

Season with salt and then add remaining ingredients. Simmer until potatoes are cooked through.

Reseason with salt and if needed, a small squeeze of lemon juice.