Russian Red Beet Borscht with Vichyssoise Garnish

Courtesy of Kitchen Conspirators
TOTAL TIME: 3 hr 30 min
Prep: 1 hr 30 min
Inactive Prep: --
Cook: 2 hr
YIELD: 20 servings
LEVEL: Difficult

ingredients

RED BORSCHT:
  • 3 tablespoons olive oil
  • 1 lb. russet potatoes, peeled and chopped
  • 2 1/2 cups chopped green cabbage (about 1/4 of small head)
  • 1 large onion, chopped
  • 2 carrots, chopped
FOR VICHYSSOISE:
  • 15 leeks, sliced into 1/2-inch pieces and rinsed
  • 1 cup butter
  • 4 cups potatoes peeled and halved
  • 3 medium Vidalia onions, peeled and sliced/chopped
  • 3 tablespoons salt
FOR CHALLAH BREAD:
  • 1 teaspoon salt
  • 1/4 cup oil
  • 1 egg
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Directions

Red Borscht:
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.

Vichyssoise:
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.

Assemble:
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.

Series: Kitchen Conspirators
Episode: Brooklyn Cuisine (Ep. 4: Part 3)

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