Heat oil in heavy, large pot over medium-high heat. Add potatoes, carrots
, cabbage and onion and saute until cabbage
softens, about 5 minutes.
Add 8 cups stock, beets and tomatoes.
Bring soup to a boil.
Reduce heat and simmer
until vegetables are tender, about 30 minutes. Puree in batches, although a slightly chunky consistency is preferred.
Add lemon juice; season with salt and lots of black pepper. Garnish with parsley.
In a large soup pot, melt butter. Then add leeks, onions and potatoes.
Allow to saute for about 15 minutes until onions wilt.
Pour the broth and milk over the vegetables.
Ladle Red Borscht into soup bowl, and delicately spoon a smaller serving of the Vichyssoise on top. Garnish with a fresh herb such as dill, if desired.
To Make Challah Bread:
Knead dough until the desired consistency, adding flour as needed.
Form the dough into a large ball with your hands.
Place a tiny amount of vegetable oil in the bottom of a bowl.
Add the dough to the bowl, and roll the ball around to cover it with oil.
Cover the bowl containing the dough with plastic wrap
Place a dishrag or oven mitt over the plastic wrapped bowl.
Place bowl in a warm place, perhaps by the oven, to rise, for about an hour.