Borscht recipe from Le Cordon Bleu
4 servings
90 minutes
This borscht, adapted to the standards of the French culinary school Le Cordon Bleu, is a refined interpretation of a traditional Slavic dish. In this recipe, vegetables are sautéed in butter, giving the soup a special depth of flavor. Beets, the base of the borscht, color it with a rich ruby hue and fill it with subtle sweet notes balanced by the acidity of tomatoes and the spiciness of black pepper. Beef broth makes the dish hearty, while a light puree-like thickening can give the borscht a velvety texture. This borscht can be served as a standalone dish or paired with crispy bread and sour cream. Its harmony of flavors and French culinary approach make it ideal for gourmets wanting to try a classic in a new interpretation.
1
Chop the cabbage, thinly slice the carrot and celery, dice the onion and tomatoes, and cut the beetroot into strips. Canned tomatoes can be replaced with fresh peeled tomatoes with the addition of tomato paste.
- White cabbage: 230 g
- Carrot: 2 pieces
- Celery stalk: 2 pieces
- Onion: 1 piece
- Beet: 450 g
- Tomatoes in their own juice: 450 g
- Tomato paste: 1 tablespoon
2
Place a five-liter pot over medium heat and melt the butter in it. Add cabbage, carrots, celery, and onion. Cover with a lid and simmer until the vegetables are soft.
- Butter: 2 tablespoons
- White cabbage: 230 g
- Carrot: 2 pieces
- Celery stalk: 2 pieces
- Onion: 1 piece
3
Add beetroot, tomatoes, tomato paste, broth, sugar, salt, pepper, and 350 ml of water. Bring to a boil over high heat. Reduce heat, cover, and simmer, stirring, for 45 minutes or until the vegetables are soft.
- Beet: 450 g
- Tomatoes in their own juice: 450 g
- Tomato paste: 1 tablespoon
- Beef broth: 1 l
- Sugar: 1 tablespoon
- Salt: 0.3 teaspoon
- Ground black pepper: 0.1 teaspoon
4
Taste the soup for salt, add salt if necessary.
- Salt: 0.3 teaspoon
5
If you want to make the soup thicker, pour 450 ml of soup into a blender and puree it. Pour the puree into the remaining soup and heat it up.