Borscht with Cabbage Rolls
⏳ Time
5 hours + 12 hours
🥕 Ingredients
15
🍽️ Servings
6
Description
This recipe was shared with us by John Smith, a chef at a local American restaurant.
Ingredients
- Beef hoof - 17.6 oz
- Beef Cheeks - 17.6 oz
- Water - 1 qt
- Carrot - 13.4 oz
- Bay leaf - 0.1 oz
- Onion - 6.3 oz
- Orange Bell Peppers - 5.3 oz
- Celery stalk - 1.8 oz
- Beetroot - 9.9 oz
- Garlic - 0.7 oz
- Vegetable Oil - to taste
- Tomatoes - 2.1 oz
- Yellow Beets - 10 pieces
- Khmeli-suneli - 0.1 oz
- Salt - to taste
Step by Step guide
Step 1
Pour 1 liter of water into a pot, add the beef tails, 150 grams of carrot, and bay leaf.
Step 2
Cook for 4 hours on low heat, skimming off any foam that appears. Strain the resulting broth.
Step 3
Cut the vegetables into strips: bell pepper, celery, beetroot, and garlic. Reserve some bell pepper for serving, and sauté the remaining vegetables in vegetable oil.
Step 4
Add the sautéed vegetables to the broth. Cook for 20 minutes on low heat. Strain the resulting broth.
Step 5
Chop the remaining onion and carrot coarsely. Reserve some carrot for serving.
Step 6
In a hot skillet, sear the beef cheeks on both sides. Place the cheeks and the coarsely chopped onion and carrot in a baking bag and slow-cook in an oven preheated to 185°F for 12 hours.
Step 7
Shred the braised beef cheek into small fibers. Mix the resulting filling with khmeli-suneli spice, adding salt to taste.
Step 8
Blanch the beet leaves in boiling water. Wrap 30-gram balls of filling in each beet leaf.
Step 9
Dice the vegetables for serving into small cubes.
Step 10
In the center of a soup plate, arrange five cabbage rolls in a circle. In the center of the resulting circle, alternately place the carrot and bell pepper. Serve with borscht poured over.
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