Beet Consomme: 2000s Recipes + Menus : gourmet.com

2000s Recipes + Menus

Serves8

Active time:30 min
Start to finish: 3 1/4 hr

December 2006

This is a more refined version of borscht, the Slavic classic. Often, borscht’s underlying flavor comes from using ham or a beef broth, but here smoked turkey becomes the secret ingredient, imparting a smoky depth that’s not too heavy.

3 lb medium beets without greens (8 medium; about 4 lb with greens), scrubbed well and trimmed, leaving 1 inch of stems attached
4 qt water
1 1/4 to 1 1/2 lb smoked turkey legs or wings
2 carrots, cut into 1/2-inch pieces
2 celery ribs, cut into 1/2-inch pieces
1 large onion, cut into 1/2-inch pieces
1 garlic clove, smashed
4 sprigs fresh dill plus 2 tablespoons chopped fresh dill
1 Turkish or 1/2 California bay leaf
1 teaspoon salt
1/4 teaspoon whole black peppercorns
2 teaspoons fresh lemon juice
2 teaspoons sugar

Special equipment:

heavy-duty (sometimes labeled "fine") cheesecloth
Accompaniment:

liver and mushroom pirozhki

Boil beets, covered, in water (4 quarts) in a 6- to 8-quart pot over moderate heat until tender, about 40 minutes. Transfer beets with a slotted spoon to a plate to cool slightly, reserving cooking water. When beets are cool enough to handle, slip off skins. Cut 1 beet into 1/4-inch dice and reserve for garnish. Cut remaining beets into 1/2-inch pieces and return to cooking liquid in pot. Add turkey, carrots, celery, onion, garlic, dill sprigs, bay leaf, salt, and peppercorns and simmer, partially covered, 1 1/2 to 2 hours. Pour soup through a dampened cheesecloth-lined sieve set into a 3-quart heavy saucepan, discarding solids. Measure soup: If there is more than 6 cups, boil in cleaned pot until reduced; if there is less, add enough water to total 6 cups.
Skim fat from consommé, then add lemon juice and sugar and heat until hot.
Divide diced beet and chopped dill among 8 shallow soup plates and ladle consommé on top.

Cooks’ note: Consommé, without diced beet and chopped dill, can be made 1 week ahead and cooled completely, uncovered, then chilled, covered.

Recipe by Ruth Cousineau

Photograph by John Kernick