Borscht with veal cheeks
4 servings
240 minutes
Veal cheeks require long cooking - it is better to cook them separately and then add them to the plate with borscht. Recipe by Evgeny Meshcheryakov, chef of the Taste restaurant.
1
Use a sharp knife to remove the top layer from the cheeks. Pour in water, add salt, and boil for 1.5–2 hours.
- Water: 3 l
- Salt: 7 g
2
Simmer beef bone broth for 3-3.5 hours. Regularly skim off any foam that forms. Check readiness by how easily the meat separates from the bone. Once ready, remove the bone.
- Bone-in beef: 500 g
3
Next, finely chop the onion, julienne the carrot and celery root. Heat a pan and pour in vegetable oil. Sauté the vegetables until cooked. Cut the beetroot into strips, lightly sauté and simmer in beef broth.
- Onion: 75 g
- Carrot: 75 g
- Celeriac: 60 g
- Vegetable oil: 10 ml
- Beetroot: 100 g
4
Chop the tomato finely, add it to the beetroot and simmer some more. Add vinegar and a teaspoon of sugar, mix everything and keep on low heat for a while longer. Allow the beetroot to cool.
- Tomatoes: 100 g
- Vinegar: 1 tablespoon
- Sugar: 1 teaspoon
5
Cut the potatoes into sticks and chop the cabbage.
- Potato: 250 g
- White cabbage: 250 g
6
Add the sautéed vegetables and chopped potatoes to the broth and cook until the potatoes are done. Then add the cabbage. A little later, add the cooked beetroot. Season the borscht with salt, pepper, and minced garlic to taste. Add a bay leaf.
- Potato: 250 g
- White cabbage: 250 g
- Beetroot: 100 g
- Salt: 7 g
- Ground black pepper: 3 g
- Garlic: 2 cloves
- Bay leaf: 3 g
7
When serving, place the borscht in a bowl, add the cooked cheeks. Next to it, arrange garlic pampushki with herbs, slices of fat, and green onions. Add sour cream separately.
