Usuba
Borscht with Beet Cabbage Rolls
Rich borscht with tender cabbage rolls made from beet leaves, filled with braised beef. The dish is prepared in several stages: first, a strong meat broth is made, then beef cheeks are stewed in the oven until tender, and fresh vegetables are sautéed for depth of flavor. The cabbage rolls are carefully arranged and served in hot borscht with diced carrots and peppers.
- Prep
- 720 min
- Cooking
- 300 min
- Total
- 1020 min
- Standard serving
- 559.6 g
Ingredients
Total 15
Instructions
- 1
Step 1
Pour 1 liter of water into a pot, add beef tails, 150 grams of carrots and a bay leaf.
- 2
Step 2
Simmer for 4 hours over low heat, skimming off foam as it appears. Strain the resulting broth.
- 3
Step 3
Cut the bell pepper, celery, beets, and garlic into thin strips. Set aside some pepper for serving, and fry the remaining vegetables in vegetable oil.
- 4
Step 4
Add the sautéed vegetables to the broth and simmer for 20 minutes on low heat. Strain the broth.
- 5
Step 5
Chop the remaining onion and carrot into large pieces. Set aside some carrot for serving.
- 6
Step 6
Sear the beef cheeks on both sides in a hot skillet. Place the cheeks and coarsely chopped onion and carrot in a roasting bag. Place in a preheated oven at 85 degrees for 12 hours to braise.
- 7
Step 7
Shred the braised beef cheek into small fibers. Mix the ground meat with khmeli-suneli spice and add salt to taste.
- 8
Step 8
Blanch the beet leaves in boiling water. Wrap 30 grams of filling in each leaf, forming balls.
- 9
Step 9
Dice the carrots and peppers finely for serving.
- 10
Step 10
Arrange five cabbage rolls in a circle in the center of a soup bowl. Place diced carrots and bell peppers in the center of the circle. Pour hot borscht over when serving.
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