Blackened Borscht With Spicy Feta Bread Crumbs Recipe - Los Angeles Times

Ingredients

• 1 leek, trimmed of all dark green parts, halved lengthwise and rinsed
• 1/4 small nappa cabbage
• 1 cup everyday olive oil, plus more
• Kosher salt and freshly ground black pepper
• 2 pounds precooked peeled beets, dried and halved
• 2 cups chilled filtered water
• 1 almond-size garlic clove, peeled
• Juice of 1 lemon (1/4 cup), zest reserved for garnish
• 3 ounces sourdough bread
• 1/2 to 1 teaspoon crushed red chile flakes
• 8 ounces feta cheese, well-drained and finely crumbled