March 17, 2008
"Borscht" Yields: ~5qts/4.75L7# / 3.2K
"Borscht"
Yields: ~5qts/4.75L
7# / 3.2K Large Red Beets
227g / 1/2# Unsalted Butter
118ml / 1/4Cup Extra Virgin Olive Oil
Mirepoix:
250g peeled and slice carrots
2 heads /~250 slice fennel bulb
1-2 Large Spanish Onions, sliced
Sachet:
cheesecloth and kitchen twine
Small bunch of Parsley Stems
2 fresh bay Leaves
4 sprigs Tarragon
1/2 Tbsp Black Peppercorns
1.5 Tbsp Red Wine Vinegar (we use Sparrow Lane Cabernet Red WIne Vinegar)
Procedure:
Cube Butter. Place beets in a roasting pan or make foil packets that contain beets arrange by size. Season liberally with salt and pepper, bake at 350 F until tender, test with a cake tester or paring knife until the beets yield little resistance.
Remove from oven, cool enough to handle, while very warm, and peel with a dish towel or bare hands if you'd like.
In a large stock or rondeau, sweat mirepoix: onions, carrots, and fennel in E.V.O.O. and salt until tender.
Cube peeled beets.
Add beets, sachet, and water to cover and cook until tender.
Puree in a blender, and pass through a chinois. Thin to consistency with water, and re-season with salt and finish by whisking in Red Wine Vinegar before service.
Chill or re-warm for immediate service.
Optional Garnish:
Pickled Julienne of Spring Carrots
1 part Champagne Vinegar: 1 Part Water: and 2/3 Part Sugar
Bring to simmer, to combine, and pour over cut raw vegetables. Cover with a paper towel or similar size container to keep vegetables submerged and allow to cool to room temperature before chilling in fridge.
Horseradish Creme Fraiche
1 part Creme Fraiche; 1/2 Part Grated Fresh Horseradish
Whip Creme Fraiche, by hand or in a mixer, until creme fraiche doubles in volume and forms stiff even peaks, just before sandy(sandy is bad). Fold in grated horseradish and season with salt and pepper.
