- 5 l Chicken Stock
- 5 fresh beetroots
- 2 carrot
- 2 white onions
- 12 egg whites
- 1,4 kg beef mince
- 100 g tomato paste
- 1 l red wine
- bay leafs
- 5 kg beef bones
- 300 ml gherkin water
- 250 ml beetroot juice
- 500 g Flour
- 100 ml hot water
- ½ teaspoon Salt
- Corn Flourfor dusting
- 250 g bacon
- 500. g white cabbage
- 2 white onions
- 10 g Sugar
- g Salt
- 1 beetroot
Bacon Parmesan Crumble
- 200 g parmesan cheese
- 300 g bacon
- 100 g panko bread crumbs
This is a fantastic borscht recipe with beetroot dumplings provided by Chef Jiju Rajappen of Sheraton Samoa. It is served warm together with bacon Parmesan crumble.
How to Prepare Borscht:
- Cut the carrots, onion and celery in chunky pieces and place in the oven together with the beef bones and roast for 1 hour. Transfer into a pot and add tomato paste. Roast over low flame until tomato paste loses its sourness.
- Now add 500 ml red wine and simmer down until completely evaporated.
- Add the remaining red wine and bring to boil.
- Now add chicken stock, beetroot, peppercorn and bay leafs. Simmer for 4 to 5 hours, then strain through a fine strainer. Make sure to keep the beetroot.
- Cool down the stock preferably overnight.
- Meanwhile peel the beetroot and cut into 2 inch pieces and keep in the fridge.
- The next day lightly beat up the egg whites making sure it doesn’t get too stiff.
- Now mix egg white with beef mince and diced beetroots and combine with the beef stock and gherkin water in a big container.
- Cover with 2 layers of cling film and 2 layers of tin foil.
- Place in the oven for 2 hours at 135 degrees Celsius, then remove tin foil and cling film and bake for another 2 hours at 135 degrees Celsius.
- Now remove solids with a spider and strain through a cloth and cool down in a container. The liquid should now be red, purple and clear shiny. The taste should be slightly sour like gherkin and beef consommé.
How to Make the Beetroot Dumplings:
- Finely slice the cabbage with the meat slicer and place in a container.
- Add 10 g sugar and 10 g salt and start squeezing the cabbage until liquid comes out. Keep on squeezing until cabbage is fully covered in its own liquid.
- Ferment in the fridge for 5 days.
- Meanwhile combine beetroot juice, flour, hot water and ½ teaspoon to form a beetroot dough.
- Set the dough in the fridge for 1 day.
- Once cabbage is fermented chop up bacon and onions and sauté in a pan and add fermented cabbage. Cook until all liquid has evaporated. Cool down in the fridge.
- Once cooled down take out the cabbage mix and beetroot dough.
- Start rolling out the beetroot dough with the pasta machine. Make sure to dust with corn flour.
- Cut dough into rounds with a ring cutter, and place 1 teaspoon of cabbage filling.
- Sprinkle some water on the edges of the round and fold in half to form dumplings.
- Make sure to squeeze the edges with your fingers, then cut it even with another ring cutter slightly smaller than the first ring.
- Store on baking paper in the freezer until needed.
How to Make the Beetroot Powder:
- Boil beetroot in plain water for 3 hours until soft, peel and puree in an upright blender.
- Spread on a tray with baking paper and dry in the hotbox for 2 days.
- After 2 days or once all liquid has gone, place in an upright blender again and mix to get powder.
- Store in airtight container until needed.
How to Make the Bacon Parmesan Crumble:
- Finely grate Parmesan cheese on a tray with baking paper and place in the hotbox to dry.
- Meanwhile chop up bacon and cook in a pan over low heat until golden brown.
- Now add Panko bread crumbs and keep on cooking until the bread crumbs turn golden.
- Place the mix in the hotbox too and dry for 1 day.
- The next day combine Parmesan cheese and bacon mix in an upright blender and mix to get a fine crumble.
- Place in the hotbox for another day and store in airtight containers after.
- Steam 2 dumplings per portion in Asian steam basket with baking paper for 6 minutes.
- Meanwhile warm up butter in a pot and keep on the side.
- Once the dumplings are cooked place in the warm butter, then place in the middle of a soup bowl.
- Brush the edge of the bowl with oil and dust with beetroot powder.
- Place 1 spoon of bacon Parmesan crumble on the dumplings and finish with some micro herbs.
- Pour the borscht in a small jug.