Borscht (Beet Soup)

Borscht (Beet Soup) - Petrossian Cafe, West Hollywood

This simple, colorful recipe for Borscht was ‘purloined’ from Petrossian West Hollywood’s Executive Chef Benjamin Bailly. Borscht is a beetroot soup that is popular in eastern and central Europe, with recipe variations originating from Poland, Russia and the Ukraine; it can be served hot or cold.
Petrossian Paris first introduced caviar to Paris and the world, in the early 1920’s. Today, the Petrossian family owns and operates its boutiques, restaurants and cafes in Paris, Monte Carlo, New York, Las Vegas and West Hollywood.
The casually elegant café in West Hollywood serves a daily menu with several dishes showcasing the Petrossian caviar collection and is more affordable than you might think; an average check per person ranges from $20 to around $75 for dishes with caviar.
Armen Petrossian, the owner of Petrossian Paris, is convinced that caviar has a place in today’s unpredictable consumer market. “Over 85% of the caviar sold in the United States is California raised in eco-friendly and sustainable environments,” he says. “Here’s a small indulgence that no longer requires splurging since American caviar is now affordable and a way to support the California economy. And, in our time of uncertainty, we all need a moment of pure pleasure – what can bring one more satisfaction than a taste of caviar?”
About the Chef: Benjamin Bailly's culinary experiences have taken him from Las Vegas, New York and London, to Hong Kong, Macau and Monaco. His bachelor's degree in food and beverage, for which he studied in France, has taken him from the positions of Chef de Partie and Sous Chef to Executive Chef at Petrossian's West Hollywood Cafe.

Petrossian West Hollywood Boutique & Café
321 North Robertson Boulevard
(One block north of Beverly Boulevard)
West Hollywood, CA 90048
310-271-0576
www.petrossian.com

Borscht is served at Petrossian for $6 per cup and $9 per bowl.

This recipe makes 4 restaurant servings.

Borscht Ingredients:
2 lbs Red beets
8 oz Greek plain yogurt
1/2 Cup Sherry vinegar
1 Red onion
1 Red bell pepper
1 English cucumber
1 Cup pine nuts (you can substitute with nuts of your choice)
1 Cup day old bread
1-2 Cups water
Salt and pepper

Steal This Recipe® Step by Step Instructions:
Roast the beets for about 30-40 minutes at 250 degrees.
When they are cooked allow the beets to cool and then peel them.
Chop the peeled beets, onions, bell pepper, and cucumber.
Puree in blender with sherry vinegar, plain yogurt, pine nuts (or substitute) and day old bread.
Add water as needed to get thick and smooth consistency.
Garnish with a quenelle of goat cheese, a *balsamic glaze swirl, and micro greens – or for a luxurious twist garnish with your favorite caviar!
(*Balsamic Glaze is a reduction of balsamic vinegar – bring it to a boil and then simmer for about 30 minutes until it has reduced by half).

 The following nutritional analysis is based on an approximate 6 oz. serving at home.

Nutritional information provided by www.menucalc.com