CHILLED GREEN BORSCHT

Chilled Green Borscht image

Provided by Molly O'Neill

Time 3h15m

Yield 16 servings

Number Of Ingredients 21

4 leeks
2 onions, peeled
2 carrots, broken into a few pieces
4 ribs celery
4 cloves garlic
6 black peppercorns
1/2 teaspoon kosher salt
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
3/4 cup dill-pickle juice
1/4 cup fresh dill, minced
1/4 cup white vinegar
2 tablespoons kosher salt and freshly ground black pepper to taste
1 1/2 cups sour cream

Steps:

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.)