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Russian borscht

Chef Ryan Muir,
Soup Pierre

This soup is highlighted by its textural contrasts, ranging from the hard crunch of the celery to the soft velvet of the kidney beans.  This hearty soup has been offered as a special since Soup Pierre opened.

­1 1/4 cups beets, diced
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup carrots, chopped
4 cloves garlic, minced
1/3 cup red kidney beans, canned
1/3 cup tomatoes, canned and diced
1/2 cup cabbage, coursely diced
2 tsp vegetable bouillion
1 tsp soy sauce
2 tsp white vinegar
1 1/4 tsp lemon juice
1 Tbsp sugar
1/4 tsp rosemary
1/2 tsp each of thyme and paprika
1 1/2 tsp dill
1/4 tsp black pepper
4 cups water
2 tsp canola oil

1. In a soup pot over med-high heat, sauté onions, celery and carrots in canola oil until onions are translucent. Add garlic with 1 min left.
2. Add kidney beans, tomatoes, beets, bouillion, spices, soy sauce, vinegar, lemon juice, sugar and water.
3. Cover and bring soup to a boil, then reduce heat to med-low and simmer for 5-10 min. Add cabbage with approx 5 min left. Salt and pepper to taste.

Yield 2-3 servings

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