Oh, how I love this. I am responsible for five soups that will be served in the restaurant, one each day. And I get to pick! I’ve chosen my mom’s borscht (a big hit–thanks, mom), Italian wedding soup (another hit), but chef chose a butternut squash puree (a disaster, as I cooled the squash in ice water and it absorbed too much liquid; Chef bitched about the seasoning, too. Another experience on the learning ladder.), shrimp bisque (a hit) and a simple leek/potato puree (another hit.) I love it when it works, and I love being totally responsible for a dish from start to finish. Here’s the borscht recipe, for restaurant service (24 servings). Cut in half for home service–it freezes well and gets better every day:
Raw material--try it, you'll love it!
Olga’s Autumn Borscht
Portions: 24, portion size 8 fl. oz.
*Best if made one day in advance
2lb boneless lean pork in 1 inch chunks
16 oz onion, large dice
16 oz green cabbage, shredded
1. Brown the pork, onions, and cabbage together in a heavy bottom pot with just enough oil to keep food from sticking.
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3.5 qts. beef stock or vegetable stock (for cold soup)
30 oz red beets, peeled, cut into 3/8 inch half-moons
2. Add stock slowly to the pot and add beets. Bring to boil and simmer for 10 minutes.
30 oz peeled white potatoes, large dice
3. Add potatoes to simmering soup. Simmer for another 15 minutes.Green tops from 5 beets, chiffonade, 1inch length
4. Add to soup, and simmer for an additional 5 minutes or until beets and potatoes are tender.
Rice or cider vinegar or sour cream
Season to taste with salt and pepper.
If serving as a cold soup, stir in one spoonful of rice vinegar or cider vinegar when serving. If served as a hot soup, add a spoonful of sour cream.
Garnish with fresh dill, chopped (dried dill works, too)
Tags: beet, beets, borscht, cooking, cooking school, cordon bleu, Italian wedding soup, kitchen, leek and potato soup, restaurant, soup, soup recipes, squash soup
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