The text discusses the classic Jewish dish of borscht and introduces a recipe for Fennel and Beet Borscht from the upcoming cookbook "Nosh: Plant-Forward Recipes Celebrating Modern Jewish Cuisine" by Micah Siva.

The article discusses the history and variations of borscht, a traditional Jewish dish made from beets that dates back to Babylonian times.

The article explores the author's quest for the perfect cold borscht, highlighting the variations in ingredients and preparations between different Eastern European countries.