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Borscht
Category: International
Equipment: Pot
No. Servings: 16
Serving Size: 8 fl. oz. (240 mL)
Yield: 1 gal. (3.8 L)
Ingredients
2 lb.
beets, peeled, julienne
8 oz.
leeks, julienne
8 oz.
cabbage, julienne
4 oz.
onion, julienne
2 oz.
celery, julienne
2 oz.
parsley root, julienne
2 oz.
butter
2 qt.
* white stock or bouillon
1 ea.
sachet
2 oz.
sugar
3 fl. oz.
vinegar
to taste
salt
to taste
white pepper
8 fl. oz.
* sour cream
Method
1
Sweat the julienne vegetables in the butter in a large pot.
2
**Add the stock, sachet, sugar, and vinegar to the vegetables and simmer until vegetables are tender, about 30 minutes, and soup reaches at least 165°F (74°C).
3
Adjust seasoning with salt and pepper, and discard the sachet.
4
Serve soup with 1 Tbsp. (15 mL) sour cream on the side.