Recipe courtesy of Cooking Channel
Print
Total:
3 hr 30 min
Prep:
1 hr 30 min
Cook:
2 hr
Yield:
20 servings
Level:
Advanced

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
  • 6-8 cups vegetable stock
  • (6) 2-inch-diameter beets, peeled and chopped
  • 1 cup seeded, peeled, chopped tomatoes (blanch tomatoes with an "X" cut on the bottom so the skin slips off)
  • 1 tablespoon fresh lemon juice
  • Chopped fresh parsley
  • 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
  • 12 cups stock
  • 12 cups milk
  • 1 1/2 cups cream
  • Minced herb to garnish
  • For Challah Bread:
  • 2 cups warm water or milk
  • 2 packages dry active yeast
  • 6-7 cups bread flour
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 1/4 cup oil
  • 1 egg

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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