We were taught this recipe in Cancun, at the Ritz-Carlton Culinary Center. Our teacher, Chef Manning brought the flavours of Mexico to life and we left with a stronger appreciation for the ingredients and techniques of Mexican cooking. Read about our interview with Chef Ryan Manning here!
One of the special ingredients for this soup is the guajillo chili, however if you can’t find this you could also use Ancho chili. It’s worth trying to track these down as substituting with other chilis is not going to give the same complex taste.
To really impress your guests take the time to plate your soup bowls with the garnishes and serve the tortilla soup from a teapot for a dramatic presentation. It’s true what they say – you eat with your eyes first.
Let’s make some soup!
Mexican Tortilla Soup
For The Soup
- 1 garlic clove (minced )
- 2 cups onion (diced )
- 4 guajillo chilies or Ancho chili (seeded )
- 4 corn tortillas (toasted and crumbled )
- 8 cups vegetable stock
- 4 lbs tomatoes (diced )
- 1 cup sour cream
To Garnish
- salt and pepper to taste
- 1/2 cup queso fresco / cotija cheese (cut into triangle pieces )
- 3 tortillas (julienned and fried )
- 2 tbsp cilantro
- 1 avocado (diced )
- 20 cherry tomates (cut in half)
- In a large pot, saute the garlic, onions, toasted corn tortillas and guajillo chilies in a splash of oil
- Add the stock and the tomatoes and bring to a boil. Reduce heat to simmer over low heat for at least an hour.
- Remove from heat and blend with a stick mixer or in a blender.
- Stir through the sour cream and season with salt and pepper to taste.
- For the garnishes, fill a piping bag (or ziplock bag with the corner cut off) with your guacamole and pipe medium sized dots into the bottom of your service bowls. Garnish with cilantro leaves
- Place your pieces of cheese and cherry tomates around your guacamole. Sprinkle the chili and corn tortilla strips overtop.
- Place each bowl on the table and pour the soup over the garnishes when ready to eat.
Oh borscht! We used to wonder, how could such a humble soup require so many steps to prepare, and dirty so many pots and pans in the process?! The recipe we inherited, though delicious, used to confound us with the disjointed process and the seemingly endless need to chop and cook each ingredient in a precisely unique fashion.
It turns out, of course, Grandma never used a recipe herself. She would whip up a batch of borscht in what seemed like mere minutes, by memory, steaming and bowled for any guest who came through to visit. Here, we’ve streamlined the process as much as possible without diverging from intent of the dish.
For us, borscht has always felt like a family meal well served… so gather yours around, and enjoy!
Serve with a crusty bread for lunch, or Ukrainian Potato Pierogi for dinner.
2019 -Recipe edited for clarity.
Traditional Doukhobor Borscht
- 1 Small-Med Onion (diced and divided into 1/4 and 3/4 cups)
- 4 cups Organic Tinned Diced Tomatoes (1 liter)
- 6 Tbsp Olive Oil or Butter (divided)
- 1 Green Pepper (diced & divided into three 1/4 cup servings)
- 2 Carrots (1 grated (1/2 cup) and 1 diced (1/2 cup))
- 12 cups Water (3 liters)
- 1.5 Tbsp Sea Salt
- 5 Med Potatoes (4 halved and 1 diced (1 cup))
- 1 Small Beet (left whole)
- 1 Celery Stalk ((1/4 cup))
- 5 Cups Shredded Cabbage (divided into 2 cups & 3 cups)
- 1 Cup Cream or Coconut Cream (divided)
- 1 Small Bunch Green Onions (diced & divided into 1/4 and 1/2 cup)
- 2 Tbsp Fresh Dill (divided)
- 1 Tbsp Cracked Black Pepper
- Set on the stove a larger stock pot (12L+), a smaller pot (8L) and set two bowls (6L) on the counter.
- Dice and divide the onion into both a 1/4 and 3/4 cup portion.
- In the smaller pot bring to a simmer all 1L (4 cups) of tinned diced tomatoes, 1/4 cup diced onion, and 2 tbsp olive oil. Let simmer for 10-15 minutes.
- Meanwhile, dice and divide the green pepper and one carrot. Grate the second carrot.
- In the larger stock or canning pot, add 2 tbsp of olive oil and sauté 3/4 cup of diced onion until translucent (not brown), 1/4 cup of diced green pepper, and the grated carrot (1/2 cup). Remove, and set aside in a bowl.
- Into the large stock or canning pot, add 3L (12 cups) water, salt, the diced carrots, the halved potatoes, the whole beet, celery, and half of the simmered tomatoes from the smaller pot.
- Bring to a covered rolling boil until the halved potatoes are easily pierced with a fork.
- Meanwhile, set aside the second half of the tomatoes from the smaller pot into the bowl where you placed the onions, green pepper and grated carrots from step 5. Rinse out the pot.
- In the newly rinsed smaller pot, sauté 2 cups of the shredded cabbage with 2 tbsp olive oil until soft and translucent.
- Once the halved potatoes are cooked through (approx 20-25 mins) remove them from the larger stock pot and place them in the second bowl to mash with 1/2 cup cream or coconut cream, 1/4 cup green pepper, 1/4 cup green onion and 1 tbsp of fresh dill.
- Add to the larger stock pot the diced potato, remaining 3 cups of raw shredded cabbage, and 1/2 cup cream or coconut cream. Bring to a boil for 5-10 minutes.
- Add the potato mash into the larger stock pot, stir. Bring back to a boil.
- Add to the lager stock pot the remainder of the simmered tomatoes, sautéed carrots and onion from the bowl, and sautéed cabbage from the smaller pot. You can now wash and put away your smaller pot and two bowls.
- To finish, add 1/2 cup green onion, remaining diced green pepper, 1 tbsp fresh dill. Remove whole beet.
- Remove from heat and let rest 10-15 minutes.
- Cracked sea salt and black pepper to taste.
- Serve with cayenne at the table.
Helpful Kitchen Tools:
-Shredder or Grater
-5-6 small bowls for mis-en-place
-4 cup capacity measuring cup
-Large Stock or Canning Pot (12L capacity+) with lid
-Large Pot (8L capacity or so)
-Two Bowls (6 cup capacity or so)
-Potato Masher
-2 Cutting Boards
Farro is a mighty ancient whole grain. Once serving as fuel to the Roman empire’s troops, it is definitely worth getting to know. Here, it relaxes beautifully into this delicious and hearty warming vegetable soup as the perfect remedy to a chilly afternoon. The best part? A home full of delightful smells and fantastic leftovers for a mid-week lunch.
Not spelt, and not a wheat berry (though those could be substituted in a pinch), farro is enjoying a renaissance. Though less known today than in centuries gone by – cultivation tapered off with the fall of the Roman empire – it is again becoming easily found… and deservedly so. High in protein, fibre, vitamin B3 and naturally free of fat, sugar, and sodium, this whole grain packs a nutritional punch.
This soup is unreservedly delicious, and after a few minutes prep is very happily left alone save for the occasional stir while the farro slowly cooks and the broth fills your home with smells of Tuscany. Start it early, grab a book, and enjoy a glass of wine while your hearty dinner makes itself. Alla tua salute!
Hearty Tuscan Farro, Kale, & White Cannellini Soup
This Tuscan soup of ancient grains and hearty vegetables is the perfect warmer for crisp early fall or the chilliest winter days. Let it be after 10-15 minutes of prep, allowing it to bubble away on the stove to fill your home with comforting smells of wholesome nourishment.
- 2 tbsp olive oil
- 1/2 large onion
- 1 leek
- 1 cup farro
- 2-3 celery stalks
- 3 carrots
- 1 can of diced tomatoes (200g)
- 1/4 cup red wine
- 10 cups of low sodium vegetable stock
- 1 stick of rosemary or a sprig of fresh sage
- 2 stalks of kale or swiss chard (chopped/shredded)
- 1 cup tinned or soaked white cannelloni beans
- Dice the onion, leek, and tomatoes. Chop the celery and carrots into small pieces. Shred / chop the kale.
- Heat the olive oil in a pan and sauté the onion and leeks for 10 minutes.
- Add the farro and stir for 3-4 minutes
- Add the celery and stir while the vegetables sauté and the farro toasts.
- Add the carrots, tomatoes and red wine. Allow the alcohol to cook off, approximately 5 minutes.
- Add 8 cups of stock, the white beans, and the rosemary or sage.
- Simmer, semi-covered, for 45 minutes until the farro has softened.
- Add the kale and beans, and simmer for an additional 10 minutes.
- Using a stick blender, give the soup a couple pulses to thicken the stock. Alternatively you could blend 1-2 cups of soup and add back to the pot.
- Season to taste and serve with ancient grain toasts and a glass of bold red wine
Great as leftovers for 2 days, refrigerated. May be jarred and kept frozen, 1 month.
