Chowder with Borodinsky Croutons
⏳ Time
1 hour
🥕 Ingredients
13
🍽️ Servings
4
Description
An American soup that Emily decided to cross with Russian shchi, inspired by French choucroute.
Ingredients
- Bacon - 10.6 oz
- Onion - 1 head
- Potato - 4 pieces
- Gruyère cheese - 7.1 oz
- Sauerkraut - 12.3 oz
- Borodinsky Bread - 5.3 oz
- Wheat Flour - 2 spoons
- Chicken Broth - 1 qt
- 10% cream - 17 fl oz
- Bay leaf - 2 pieces
- Salt - to taste
- Vegetable Oil - 1 tablespoon
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Cut the bacon (preferably lean) into small cubes. Place a pot over medium heat, add a teaspoon of vegetable oil, and add the bacon, lightly frying it.
Step 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.
Step 3
Cut the potatoes into moderately sized pieces. Place them in a pot and pour in the chicken broth. Bring it to a boil, then cook for another fifteen to twenty minutes, until the potatoes easily mash into a puree with a gentle press from a wooden spatula.
Step 4
You need to turn it into a puree — then add cream mixed with flour. Stir thoroughly to avoid lumps, and generously season with pepper. This is essentially the base for chowder: in America, they add beans, corn, fish, or shellfish — whatever suits your taste.
Step 5
Instead of all this, you need to thoroughly rinse the sauerkraut (the less carrot it contains, the better) and place it in a pot along with the sautéed bacon cubes.
Step 6
Bring the chowder back to a boil and add grated Gruyère cheese (reserve about a quarter) — it will soften the strong cabbage aroma and make the flavor of the soup more complex. Let the chowder simmer for at least half an hour.
Step 7
Meanwhile, cut the Borodinsky bread into cubes and toast them in the oven.
Step 8
Ladle the chowder into clay pots, sprinkle each with croutons and grated Gruyère cheese, and place them in the oven on the broil setting for five minutes, until the chowder is topped with a golden crust.
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