Vegetarian borscht with potato pierogies
With a degree in Business Journalism from Columbia University, Marcus has spent a decade reporting on economic trends and local businesses for the Albany Times Union and formerly for NPR’s Upstate New York affiliate. His deep understanding of the financial landscape equips him to provide context to local economic shifts impacting Syracuse families.
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This hearty vegetarian borscht comes together quickly thanks to the use of thinly sliced beets and potatoes, which cook faster than large chunks. Dill pickles and pickle juice brighten the soup and balance out the earthy sweetness of the beets (you may even want to add more to taste). The addition of store-bought pierogies, which poach in the borscht towards the end of the cook time, make this soup a hearty and complete meal, but even if you are left with just soup and no more pierogies, it's delicious on its own, both warmed or chilled. The seasoning will mellow out over time, so feel free to add more pickle juice and salt to the leftovers.