Soups: Borscht 11 by Recipe Cottage

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	Borscht 11

		Borscht Yields 1 gallon 2 pounds whole beets 1 gallon Chicken Stock 4 oz leeks, julienned 3 oz cabbage, julienned 3 oz onions, julienned 3 oz celery, julienned sachet of parsley, black peppercorns, bay leaf, thyme and fennel beef brisket, cooked, julienned red wine vinegar creme fraiche fresh dill Cook the beets in half of the stock until tender, drain and reserve the liquid. Sweat the remaining vegetables until the onions are translucent. Add the remaining stock and sachet and simmer the vegetables until tender. Peel the cooked beets and julienne. Add the beets and reserved cooking liquid to the simmering vegetables. Degrease the soup. Add the beef. Add the vinegar and adjust the seasoning with kosher salt and freshly ground pepper. Garnish each serving with the creme fraiche and dill sprig.