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Russia
Borscht
(yields 1 gallon)
Ingredients:
- 2
lbs beets, whole, skin on
- 1
gallon chicken stock
- 4
oz leeks, julienne
- 3
oz cabbage, julienne
- 3
oz Onions, julienne
- 3
oz celery, julienne
- Sachet
of parsley, black pepper corns, bay leaf, thyme and
fennel
- Beef
brisket, cooked, julienne
- Red
wine vinegar
Garnish:
Method:
1) Cook the beets in half of the stock, until tender.
Drain and reserve the liquid.
2) Sweat the remaining vegetables until the onions
are translucent.
3) Add the remaining stock and sachet and simmer the
vegetables until tender.
4) Peel the cooked beets and julienne
5) Add the beets and reserved cooking liquid to the
simmering vegetables.
6) Degrease the soup.7) Add the beef
8) Add the vinegar and adjust the seasoning with kosher
salt and freshly ground black pepper.
9) Garnish each serving with the creme fraiche and
dill sprig. |
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