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Borscht with cabbage rolls

6 servings

300 minutes

The recipe was shared with us by Artem Mukhin, chef of the Savoy restaurant.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

338.9

kcal

34.8g

grams

16.1g

grams

14.7g

grams

Ingredients

6servings

Beef tail

500

g

Beef cheeks

500

g

Water

1

l

Carrot

380

g

Bay leaf

2

g

Onion

180

g

Sweet pepper

150

g

Celery stalk

50

g

Beet

280

g

Garlic

20

g

Vegetable oil

to taste

Tomatoes

60

g

Beet leaf

10

pc

Khmeli-suneli

3

g

Salt

to taste

Cooking steps

1
Pour 1 liter of water into a pot, add beef tails, 150 grams of carrots, and a bay leaf.
Required ingredients:
1. Water: 1 l
2. Beef tail: 500 g
3. Carrot: 380 g
4. Bay leaf: 2 g

2
Boil for 4 hours on low heat, skimming off the foam as it appears. Strain the resulting broth.

3
Cut the vegetables: pepper, celery, beetroot, garlic into strips. Reserve some pepper for serving, sauté the other vegetables in vegetable oil.
Required ingredients:
1. Sweet pepper: 150 g
2. Celery stalk: 50 g
3. Beet: 280 g
4. Garlic: 20 g
5. Vegetable oil: to taste

4
Add the roasted vegetables to the broth. Cook for 20 minutes on low heat. Strain the resulting broth.
Required ingredients:
1. Sweet pepper: 150 g
2. Celery stalk: 50 g
3. Beet: 280 g
4. Garlic: 20 g

5
Chop the remaining onion and carrot coarsely. Leave some carrot for serving.
Required ingredients:
1. Onion: 180 g
2. Carrot: 380 g

6
In a hot skillet, sear the beef cheeks on both sides. Place the cheeks and coarsely chopped onion and carrot in a baking bag and let them simmer in a preheated oven at 85 degrees for 12 hours.
Required ingredients:
1. Beef cheeks: 500 g
2. Onion: 180 g
3. Carrot: 380 g

7
Shred the braised beef cheek into small fibers. Mix the resulting minced meat with khmeli-suneli spice and add salt to taste.
Required ingredients:
1. Khmeli-suneli: 3 g
2. Salt: to taste

8
Blanch beet leaves in boiling water. Wrap 30-gram meatballs in each beet leaf.
Required ingredients:
1. Beet leaf: 10 pieces
2. Beef cheeks: 500 g

9
Cut the vegetables into small cubes for serving.
Required ingredients:
1. Carrot: 380 g
2. Sweet pepper: 150 g

10
Arrange five cabbage rolls in a circle in the center of the soup plate. In the center of the resulting circle, alternately place carrots and bell peppers. Serve with borscht poured over.
Required ingredients:
1. Carrot: 380 g
2. Sweet pepper: 150 g

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