Recipe courtesy of Cooking Channel

Russian Red Beet Borscht with Vichyssoise Garnish

  • Level: Advanced
  • Total: 3 hr 30 min
  • Prep: 1 hr 30 min
  • Cook: 2 hr
  • Yield: 20 servings
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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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
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