Ingredients
For the stock:
- 4 leeks
- 2 onions, peeled
- 2 carrots, broken into a few pieces
- 4 ribs celery
- 4 cloves garlic
- 6 black peppercorns
- ½ teaspoon kosher salt
For the soup:
- 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
- ¾ cup dill-pickle juice
- ¼ cup fresh dill, minced
- ¼ cup white vinegar
- 2 tablespoons kosher salt and freshly ground black pepper to taste
- 1 ½ cups sour cream
- Nutritional Information
Nutritional analysis per serving (16 servings)
260 calories; 8 grams fat; 4 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 42 grams carbohydrates; 7 grams dietary fiber; 9 grams sugars; 7 grams protein; 18 milligrams cholesterol; 1078 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
16 servings
Preparation
- 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.)
3 hours 15 minutes
Dining and Cooking