Carrot Borscht with Onion-Pickle Chutney
Chef Paul Cecconi
Ingredients:
3 Carrots, shredded
1 Potato, shredded
1 Onion, shredded
1 Leek, shredded
2 Tbsp garlic, pureed
1tsp cumin
1 tsp coriander
1 tsp fennel seed
2 tsp mustard seed
1/2 cup rice
2 Litres turkey stock
Directions:
- In large pot
- Cook onion in olive oil with spices until carmelized
- Add shredded vegetables, rice and stock
- Simmer for 1 hour and season to taste
For pickle chutney:
1 onion, diced
1 cucumber, diced
1 pickle, diced
1 Tbsp honey
1 Tbsp white vinegar
1 Tbsp tarragon, fresh if possible
Directions:
In med sized pot
- Saute onions til soft, then add honey and carmelize
- then add vinegar, cucumber, pickles and simmer 20 min
- Cool, then fold in fresh tarragon
- Place a small spoonful on top of soup when ready to serve