Russian Red Beet Borscht with Vichyssoise Garnish

Name: Russian Red Beet Borscht with Vichyssoise Garnish
Prep time: P0Y0M0DT1H30M0.000S
Cook time: P0Y0M0DT2H0M0.000S
Total time: P0Y0M0DT3H30M0.000S
Yield: 20 servings
Cuisine: russian
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

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Level: Advanced
Total: 3 hr 30 min

Prep: 1 hr 30 min
Cook: 2 hr

Yield: 20 servings

Level: Advanced
Total: 3 hr 30 min

Prep: 1 hr 30 min
Cook: 2 hr

Yield: 20 servings

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.
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