Jewish borscht
8 servings
180 minutes
This borscht is called Jewish because it is prepared in the Moscow restaurant Shalom, bar! But in fact, it is a completely understandable borscht with a traditional set of ingredients, including beef. Recipe by Konstantin Borisov, chef of Shalom, bar! and Dizengof 99.
1
Wash the beef cheeks with a sponge, trim the fat, add water and bring to a boil. Skim off the foam while boiling.
- Water: 5 l
- Beef cheeks: 1.5 kg
2
Add a whole onion, washed carrot, pepper, and bay leaf.
- Onion: 200 g
- Carrot: 200 g
- Allspice peas: 4 pieces
- Bay leaf: 2 pieces
3
Cook for 1.5–2 hours on medium heat until the water evaporates.
4
Soak the beetroot in cold water, then wash it with a sponge, peel it but do not throw away the skin: it will be useful for giving borscht a bright red color. Grate the beetroot on a grater for Korean carrots.
- Beet: 700 g
5
Chop the onion, grate the carrot, and prepare a classic sauté. Sauté the beetroot in a separate pan over high heat, add tomato paste, a pinch of sugar, lemon juice, and 500 ml of broth from the pot. Simmer for 5-10 minutes over medium heat.
- Onion: 200 g
- Carrot: 200 g
- Beet: 700 g
- Tomato paste: 4 tablespoons
- Sugar: 3 g
- Lemon: 2 pieces
- Water: 5 l
6
Add sautéed vegetables to the beet and simmer slightly.
7
Remove the cheeks from the broth, add cabbage to the boiling broth, then beetroot, and then the sauté. Turn off the heat and let it steep for an hour.
- Cabbage: 300 g
8
Add grated garlic, lemon, salt, and pepper to taste.
- Garlic: 1 clove
- Lemon: 2 pieces
9
Add cheeks, sour cream, dill, and parsley when serving.
- Beef cheeks: 1.5 kg
- Dill: 3 g
- Parsley: 3 g