Chowder with Borodinsky croutons
4 servings
60 minutes
Chowder with Borodinsky croutons is an amazing blend of American tradition with Russian notes. The dish features a tender, thick soup with a light creamy hint infused with the aromas of bacon, bay leaves, and black pepper. Sauerkraut adds a tangy zest, while grated Gruyère deepens the flavor. Baked Borodinsky croutons provide a rye sharpness and crunchy texture, making it especially cozy. This chowder exemplifies gastronomic symbiosis where two cultures meet. It warms on cold evenings, delights with its rich taste, and nourishes as the centerpiece of family dinners or friendly gatherings. This dish is not just about flavor but also about atmosphere, creating a sense of warmth and comfort.
1
Cut the bacon (preferably lean) into small cubes. Place a pot over medium heat, pour in a teaspoon of vegetable oil, add the bacon, and lightly fry it.
- Bacon: 300 g
- Vegetable oil: 1 teaspoon
2
Finely chop the onion. Remove the bacon and place it on a paper towel, then add two bay leaves and the onion to the pot and simmer until soft.
- Bay leaf: 2 pieces
- Onion: 1 head
3
Cut the potatoes into not too large pieces. Place them in a pot and pour in chicken broth. Bring it to a boil, then cook for another fifteen to twenty minutes until the potatoes easily mash into puree with a wooden spoon.
- Potato: 4 pieces
- Chicken broth: 1 l
4
It needs to be turned into puree — then add cream mixed with flour. Mix thoroughly to avoid lumps and generously pepper. This is essentially the base for chowder: in America, beans, corn, fish, and shellfish are added — as the soul desires.
- Single cream 10% fat: 500 ml
- Wheat flour: 2 tablespoons
- Ground black pepper: to taste
5
Instead of all this, you need to rinse the sauerkraut well (the less carrot in it, the better) and place it in a pot with fried bacon cubes.
- Sauerkraut: 350 g
- Bacon: 300 g
6
Bring the soup to a boil again and add grated Gruyère (leave about a quarter) — it will soften the heavy cabbage aroma and make the soup's flavor more complex. Let the chowder simmer for at least half an hour.
- Gruyere cheese: 200 g
7
At this time, cut the Borodinsky bread into cubes and dry it in the oven.
- Borodino rye bread: 150 g
8
Pour the soup into clay pots, add croutons and grated Gruyère to each, and send to the oven on grill mode for five minutes to create a golden crust on the chowder.
- Gruyere cheese: 200 g
- Borodino rye bread: 150 g
