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
  • 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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