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
Share This Recipe


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

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.