Chilled Green Borscht

• 4 leeks
• 2 onions, peeled
• 2 carrots, broken into a few pieces
• 4 ribs celery
• 4 cloves garlic
• 6 black peppercorns
• 1/2 teaspoon kosher salt
• 4 tablespoons butter
• 3 large leeks, about 2 1/2 pounds
• 4 large potatoes, cut in 1/2-inch dice
• 3 golden beets, peeled and cut into 1/4-inch dice (about 3 cups)
• 1 pound fresh lima beans, shelled to make 1 cup
• 3 zucchini, about 1 pound, quartered lengthwise and cut crosswise in 1/4-inch slices
• 2 heads green-leaf lettuce, shredded
• 2 cups sorrel
• Greens from 3 beets, chopped
• 3/4 cup dill-pickle juice
• 1/4 cup fresh dill, minced
• 1/4 cup white vinegar
• 2 tablespoons kosher salt and freshly ground black pepper to taste
• 1 1/2 cups sour cream

1. For the stock, wash the leeks by trimming their ends, slicing them lengthwise in quarters and separating and rinsing each layer under cold water.
2. Put them in a large pot along with the other ingredients, cover with 6 quarts of water and bring to a boil.
3. Reduce the heat and simmer for 2 1/2 hours, until only a 1/2 gallon of liquid remains.
4. Remove from the heat, strain and discard the solids.
5. For the soup, melt the butter in a large pan.
6. Wash the leeks thoroughly; trim so only the white part remains; julienne and soften them in a large pot over medium-low heat, stirring, about 5 minutes.
7. Stir in the potatoes and cook for 5 minutes.
8. Add the beets and continue to cook, stirring, 5 minutes; then add the lima beans and cook 5 minutes more.
9. Add the zucchini, lettuce, sorrel and beet greens, cover with the stock and bring to a boil.
10. Reduce heat, add 1/2 cup of the pickle juice and simmer until the potatoes are tender.
11. Add 1/8 cup of the dill and cool in the refrigerator.
12. Before serving, stir in the remaining 1/2 cup of pickle juice, the vinegar, salt, pepper and remaining dill.
13. Serve chilled with a dollop of sour cream in each bowl.
14. (The borscht can be made several days ahead.)

leeks, onions, carrots, celery, garlic, black peppercorns, kosher salt, butter, leeks, potatoes, golden beets, beans, zucchini, sorrel, beets, dillpickle juice, fresh dill, white vinegar, kosher salt, sour cream

Taken from cooking.nytimes.com/recipes/10793 (may not work)