New York City Chefs Daily Recipe for 12/19/2001 : Recipe for Borscht, A Classic Russian Soup
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Borscht, a Classic Russian Soup recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

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Chef's Daily Recipe for 12/19/2001 : Recipe for Borscht, A Classic Russian Soup

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  Arqua Restaurant
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"As we graze it grows"

1 onion, chopped
3 cups peeled and chopped beets
2 celery stalks, chopped
1/2 red bell pepper, chopped
1 1/2 cups chopped mushrooms
1 large cooking apple, chopped
2 tablespoons butter
2 tablespoons sunflower oil
2 1/4 quarts stock or water
1 teaspoon cumin seeds
A pinch of dried thyme
1 large bay leaf
Fresh lemon juice
Salt and freshly ground black pepper
For garnish:
2/3 cup sour cream
Fresh dill

Place the chopped vegetables and apple in a large saucepan with butter, oil and 3 tablespoons of the stock or water.  Cover and cook slowly for about 15 minutes shaking the pan occasionally.  Stir in the cumin seeds and cook for 1 minute. Add the remaining stock or water, the thyme, bay leaf, lemon juice, and seasoning to taste.  Bring the soup to a boil. Cover the pan and turn down the heat to a slow simmer.  Strain the vegetables and reserve the liquid.  Process the vegetables in a food processor blender until they are smooth and creamy.  Return the vegetables to the rinsed pan.  Add the reserved stock and reheat. Check the seasoning. Pour into soup bowls. Garnish with sour cream and top with fresh dill. Serves 6.
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