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Categories:
leeks onions carrots celery garlic black peppercorns kosher salt butter leeks potatoes golden beets beans zucchini sorrel beets dill pickle juice fresh dill white vinegar kosher salt sour cream
Viewed: 47 - Published at: 9 years agoIngredients
- 4 leeks
- 2 onions, peeled
- 2 carrots, broken into a few pieces
- 4 ribs celery
- 4 cloves garlic
- 6 black peppercorns
- 1/2 teaspoon kosher salt
- 4 tablespoons butter
- 3 large leeks, about 2 1/2 pounds
- 4 large potatoes, cut in 1/2-inch dice
- 3 golden beets, peeled and cut into 1/4-inch dice (about 3 cups)
- 1 pound fresh lima beans, shelled to make 1 cup
- 3 zucchini, about 1 pound, quartered lengthwise and cut crosswise in 1/4-inch slices
- 2 heads green-leaf lettuce, shredded
- 2 cups sorrel
- Greens from 3 beets, chopped
- 3/4 cup dill-pickle juice
- 1/4 cup fresh dill, minced
- 1/4 cup white vinegar
- 2 tablespoons kosher salt and freshly ground black pepper to taste
- 1 1/2 cups sour cream
Method
- For the stock, wash the leeks by trimming their ends, slicing them lengthwise in quarters and separating and rinsing each layer under cold water.
- Put them in a large pot along with the other ingredients, cover with 6 quarts of water and bring to a boil.
- Reduce the heat and simmer for 2 1/2 hours, until only a 1/2 gallon of liquid remains.
- Remove from the heat, strain and discard the solids.
- For the soup, melt the butter in a large pan.
- Wash the leeks thoroughly; trim so only the white part remains; julienne and soften them in a large pot over medium-low heat, stirring, about 5 minutes.
- Stir in the potatoes and cook for 5 minutes.
- Add the beets and continue to cook, stirring, 5 minutes; then add the lima beans and cook 5 minutes more.
- Add the zucchini, lettuce, sorrel and beet greens, cover with the stock and bring to a boil.
- Reduce heat, add 1/2 cup of the pickle juice and simmer until the potatoes are tender.
- Add 1/8 cup of the dill and cool in the refrigerator.
- Before serving, stir in the remaining 1/2 cup of pickle juice, the vinegar, salt, pepper and remaining dill.
- Serve chilled with a dollop of sour cream in each bowl.
- (The borscht can be made several days ahead.)
