Beef Cheek Borscht

⏳ Time

4 hours

🥕 Ingredients

🍽️ Servings

Description

Beef cheeks require a long cooking time — it's best to prepare them separately and then add them to the bowl with borscht. Recipe by John Smith, chef at a local restaurant.

Ingredients

Bone-in Beef - 17.6 oz
Onion - 2.6 oz
Carrot - 2.6 oz
Celery salt - 2.1 oz
Vegetable Oil - 0 fl oz
Potato - 8.8 oz
White Cabbage - 8.8 oz
Beetroot - 3.5 oz
Water - 3 qt
Tomatoes - 3.5 oz
Vinegar essence - 1 tablespoon
Sugar - 1 tablespoon
Garlic - 2 cloves
Salt - 0.2 oz
Ground Black Pepper - 0.1 oz
Bay leaf - 0.1 oz

Step by Step guide

Step 1

Using a sharp knife, remove the top membrane from the cheeks. Cover with water, add salt, and cook for 1.5 to 2 hours.

Step 2

At the same time, set the beef bone broth to cook for 3 to 3.5 hours. Regularly skim off any foam that forms on the surface. You can check for doneness by seeing how easily the meat separates from the bone. Once the broth is ready, remove the bone.

Step 3

Next, finely chop the onion, julienne the carrot and celery root. Heat a skillet and add vegetable oil. Sauté the vegetables until cooked through. Cut the beetroot into matchsticks, lightly sauté it, and then simmer in beef broth.

Step 4

Finely chop the tomato, add it to the beets, and sauté for a bit longer. Add vinegar and a teaspoon of sugar, mix everything together, and let it simmer on low heat for a little while longer. Allow the beets to cool.

Step 5

Cut the potatoes into sticks and shred the cabbage.

Step 6

Add the sautéed vegetables and diced potatoes to the broth and cook until the potatoes are tender. Then add the cabbage. A little later, add the cooked beets. Season the borscht with salt, pepper, and finely chopped garlic to taste. Add a bay leaf.

Step 7

When serving, ladle the borscht into a bowl and add the prepared meat cheeks. Arrange garlic pampushky with herbs, slices of lard, and green onions next to it. Serve sour cream separately.