Toronto-based Chef Michael Angeloni, Consulting Chef and Partner of Chefdrop, immersed himself in the culinary world to become the rising star in the world of Torontonian cuisine.

After discovering his passion for cooking at an early age, through the influence of his mother who is from Poland and his grandmother who is from Italy, Chef Michael began his career as a pastry chef. Since then he has spent over 14 years honing his craft in acclaimed Canadian culinary establishments, earning the title of ‘Top 30 Under 30’ awarded by the Ontario Hospitality Industry.

With his heritage being half Italian and half polish, he often made traditional Polish dishes growing up, such as Perogies and Borscht with his mother, and Italian dishes with his grandmother.  He combines his love of Polish and Italian dishes he grew up with, along with his favorite flavors and ingredients he has come across in his travels to create new recipes that are uniquely his own.

Though the idea of creating a dish may seem like an easy task, Chef Michael shared that it is quite a lengthy process. It begins with an idea of where he wants to be at with the dish, whether it’s a main course he has heard of before, or a certain type of protein.  Next, he will consider the different components and exciting elements to create a unique taste that everyone would enjoy. Once he has sketched up the final piece, the real fun begins where he tastes his creation, plates it and shares it with the team around the restaurant for feedback. 

With Easter holidays around the corner, Chef Michael has shared with us a  traditional dish in Poland for the occasion - White Borscht.

Chef Michael adds a special touch in the recipe with fermented pickle juice.  He explains that the soup is fairly heavy with the potatoes and other ingredients inside, adding the dill pickle juice would lighten up the soup and balance out the flavors. 

If you’re planning an Easter dinner meal at home with friends and family, Chef Michael Angeloni’s White Borscht recipe would definitely be an amazing addition to the dinner table!

INGREDIENTS

*Serves 4

560 g High Quality Smoked Kielbasa 

5 Fresh Bay Leaves

1 lb Leeks (white parts only, the greens are great for stock)

1.25 lbs Potatoes

1 cup Chicken Broth

1 cup Unsalted butter 

2 cups Diced Spanish onion

6 Garlic Cloves, minced 

4oz Sourdough Bread, crust remove but left as a whole piece

½ cup Sour Cream or Crème Fraiche 

1 bunch Fresh Dill

4 Hard Boiled Eggs 

Salt and Pepper to taste 

INSTRUCTIONS

1. Cut sausage lengthwise and add to large pot along with a few leek green tops. Add 1250mL of cold water and 1 cup chicken broth, on top of sausage and leeks. Bring to a boil, then reduce the heat and simmer for approx. 25-30min. 

2. Once cooked, remove the sausage, and set aside. Strain the water and set aside (this is the broth used for cooking), discard the leek greens. Slice about half sausage into half-moon shapes at your desired thickness and leave to the side for later. The uncut pieces can also be left to the side. 

3. Slice the leek whites lengthwise (in half) and wash well, then thinly slice them. Peel the potatoes. Dice the potatoes into ¾ inch cubes, and when dicing, save all scrapes of potatoes (trim the potato into a “box” shape to help get a perfect dice).

4. In a pot, add the butter and heat over medium high heat. Once the butter begins to foam lightly, add the onions, garlic, and leeks. Stir well, season with salt and pepper, and place a lid on the pot (the pot will cause steam and condensation which will help to soften the onions and leeks). Cook for about 8min, carefully opening the lid and stirring periodically until the onions and leeks are soft and translucent. 

5. Add in the potato scraps, stir well. Add the chicken broth if using, the whole pieces of sausage you saved, and enough of the sausage water to just cover the vegetables. Cook for about 25min or until potatoes are soft. Remove the soggy bread and about 1 cup of the liquid, if some veg comes along with it that is fine. Now add in the remaining sausage water, and diced potatoes. Add a bit more salt (you will season again at the end) and cook for another 20-25min or until the potatoes are cooked. 

6. Puree the bread and liquid until smooth and add back to the soup. Bring to a boil and mix well. Add the sliced sausage, now whisk in the sour cream, turn off the heat and add in the dill. Check seasoning. Place 1 cut up egg into each bowl and pour hot soup over top.

Enjoy!