Recipe Archives->Soups->Borscht 11

Borscht
Yields 1 gallon

2 pounds whole beets
1 gallon Chicken Stock
4 oz leeks, julienned
3 oz cabbage, julienned
3 oz onions, julienned
3 oz celery, julienned
sachet of parsley, black peppercorns, bay leaf, thyme and fennel
beef brisket, cooked, julienned
red wine vinegar

creme fraiche
fresh dill

Cook the beets in half of the stock until tender, drain and reserve
the liquid.  Sweat the remaining vegetables until the onions are
translucent. Add the remaining stock and sachet and simmer the
vegetables until tender. Peel the cooked beets and julienne. Add
the beets and reserved cooking liquid to the simmering vegetables.
Degrease the soup. Add the beef. Add the vinegar and adjust the
seasoning with kosher salt and freshly ground pepper. Garnish each
serving with the creme fraiche and dill sprig.

Printable version: borscht11.txt.