Russian Red Beet Borscht with Vichyssoise Garnish
- 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
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.
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)