Borscht with cabbage rolls

Pour 1 liter of water into a pot, add beef tails, 150 grams of carrots, and a bay leaf.

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

Cut the vegetables: pepper, celery, beetroot, garlic into strips. Reserve some pepper for serving, sauté the other vegetables in vegetable oil.

Add the roasted vegetables to the broth. Cook for 20 minutes on low heat. Strain the resulting broth.

Chop the remaining onion and carrot coarsely. Leave some carrot for serving.

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.

Shred the braised beef cheek into small fibers. Mix the resulting minced meat with khmeli-suneli spice and add salt to taste.

Blanch beet leaves in boiling water. Wrap 30-gram meatballs in each beet leaf.

Cut the vegetables into small cubes for serving.

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.