Borscht with cabbage rolls
6 servings
300 minutes
The recipe was shared with us by Artem Mukhin, chef of the Savoy restaurant.
1
Pour 1 liter of water into a pot, add beef tails, 150 grams of carrots, and a bay leaf.
- Water: 1 l
- Beef tail: 500 g
- Carrot: 380 g
- 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.
- Sweet pepper: 150 g
- Celery stalk: 50 g
- Beet: 280 g
- Garlic: 20 g
- Vegetable oil: to taste
4
Add the roasted vegetables to the broth. Cook for 20 minutes on low heat. Strain the resulting broth.
- Sweet pepper: 150 g
- Celery stalk: 50 g
- Beet: 280 g
- Garlic: 20 g
5
Chop the remaining onion and carrot coarsely. Leave some carrot for serving.
- Onion: 180 g
- 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.
- Beef cheeks: 500 g
- Onion: 180 g
- 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.
- Khmeli-suneli: 3 g
- Salt: to taste
8
Blanch beet leaves in boiling water. Wrap 30-gram meatballs in each beet leaf.
- Beet leaf: 10 pieces
- Beef cheeks: 500 g
9
Cut the vegetables into small cubes for serving.
- Carrot: 380 g
- 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.
- Carrot: 380 g
- Sweet pepper: 150 g