Chilled Green Borscht

Name: Chilled Green Borscht
Total time: 3 h 15 min
Yield: 16 servings
Cuisine: eastern european, russian
Ingredients: 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

By Molly O'Neill

Total Time: 3 hours 15 minutes
Rating: 4(6)
Comments: Read comments

Featured in: Food; The Fat Of the Land

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Ingredients

Yield:16 servings

For the Stock

4leeks
2onions, peeled
2carrots, broken into a few pieces
4ribs celery
4cloves garlic
6black peppercorns
½teaspoon kosher salt

For the Soup

4tablespoons butter
3large leeks, about 2½ pounds
4large potatoes, cut in ½-inch dice
3golden beets, peeled and cut into ¼-inch dice (about 3 cups)
1pound fresh lima beans, shelled to make 1 cup
3zucchini, about 1 pound, quartered lengthwise and cut crosswise in ¼-inch slices
2heads green-leaf lettuce, shredded
2cups sorrel
Greens from 3 beets, chopped
¾cup dill-pickle juice
¼cup fresh dill, minced
¼cup white vinegar
2tablespoons kosher salt and freshly ground black pepper to taste
1½cups sour cream

Ingredient Substitution Guide

Preparation

Step 1
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 2½ hours, until only a ½ gallon of liquid remains. Remove from the heat, strain and discard the solids.
Step 2
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.
Step 3
Add the zucchini, lettuce, sorrel and beet greens, cover with the stock and bring to a boil. Reduce heat, add ½ cup of the pickle juice and simmer until the potatoes are tender. Add ⅛ cup of the dill and cool in the refrigerator. Before serving, stir in the remaining ½ 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.)