Borscht with veal and prunes
2 servings
60 minutes
Bright, rich borscht, consisting of two broths - beef and chicken. Recipe by Ilya Zakharov, brand chef of the restaurant "Dolphin and Mermaid.
1
Boil beef with bones. Separate it from the broth and cut the meat into small pieces.
- Bone-in beef: 400 g
- Water: 1 l
2
Mix beef and chicken broths in a 1/1 ratio. Add coriander, salt, pepper, and let it simmer on low heat.
- Chicken broth: 400 ml
- Ground coriander: 3 g
- Sea salt: 2 g
- Ground black pepper: 1 g
3
Cut the carrot and bell pepper into strips, finely chop the onion, and grate the beetroot on a fine grater.
- Carrot: 50 g
- Bell pepper: 50 g
- Onion: 50 g
- Beetroot: 160 g
4
Place the vegetables in a heated pan greased with olive oil. Fry while stirring slowly. Add tomato paste to the vegetables and simmer a little.
- Vegetable oil: 30 ml
- Carrot: 50 g
- Bell pepper: 50 g
- Onion: 50 g
- Beetroot: 160 g
- Tomato paste: 135 g
5
Dice the potatoes and add them to the broth. Next, slice the fresh cabbage into strips and add it along with the sauerkraut to the broth.
- Potato: 80 g
- White cabbage: 160 g
- Sauerkraut: 80 g
6
After 5 minutes, add the prepared onion, carrot, pepper, and beet to the broth while stirring slowly. Pour beet juice into the broth for color. Add the beef and keep on low heat for another 5 minutes.
- Onion: 50 g
- Carrot: 50 g
- Bell pepper: 50 g
- Beetroot: 160 g
- Beetroot juice: 80 ml
- Bone-in beef: 400 g
7
When serving, place the borscht in a bowl, add small pieces of prunes, and garnish with finely chopped greens. Serve with sour cream.
- Prunes: 15 g
- Sour cream: 30 g
