Borscht with Beetroot Dumplings & Bacon Parmesan

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Borscht with Beetroot Dumplings & Bacon Parmesan

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Ingredients

Borschtsch
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
Peppercorns
5 kg beef bones
300 ml gherkin water
Beetroot Dumplings
250 ml beetroot juice
500 g Flour
100 ml hot water
½ teaspoon Salt
Corn Flour for dusting
250 g bacon
500. g white cabbage
2 white onions
10 g Sugar
g Salt
Beetroot Powder
1 beetroot
Bacon Parmesan Crumble
200 g parmesan cheese
300 g bacon
100 g panko bread crumbs
  • Medium

Ingredients

  • Borschtsch

  • Beetroot Dumplings

  • Beetroot Powder

  • Bacon Parmesan Crumble

Directions

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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:

  1. 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.
  2. Now add 500 ml red wine and simmer down until completely evaporated.
  3. Add the remaining red wine and bring to boil.
  4. 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.
  5. Cool down the stock preferably overnight.
  6. Meanwhile peel the beetroot and cut into 2 inch pieces and keep in the fridge.
  7. The next day lightly beat up the egg whites making sure it doesn’t get too stiff.
  8. Now mix egg white with beef mince and diced beetroots and combine with the beef stock and gherkin water in a big container.
  9. Cover with 2 layers of cling film and 2 layers of tin foil.
  10. 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.
  11. 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:

  1. Finely slice the cabbage with the meat slicer and place in a container.
  2. 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.
  3. Ferment in the fridge for 5 days.
  4. Meanwhile combine beetroot juice, flour, hot water and ½ teaspoon to form a beetroot dough.
  5. Set the dough in the fridge for 1 day.
  6. 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.
  7. Once cooled down take out the cabbage mix and beetroot dough.
  8. Start rolling out the beetroot dough with the pasta machine. Make sure to dust with corn flour.
  9. Cut dough into rounds with a ring cutter, and place 1 teaspoon of cabbage filling.
  10. Sprinkle some water on the edges of the round and fold in half to form dumplings.
  11. Make sure to squeeze the edges with your fingers, then cut it even with another ring cutter slightly smaller than the first ring.
  12. Store on baking paper in the freezer until needed.  

How to Make the Beetroot Powder:

  1. Boil beetroot in plain water for 3 hours until soft, peel and puree in an upright blender.
  2. Spread on a tray with baking paper and dry in the hotbox for 2 days.
  3. After 2 days or once all liquid has gone, place in an upright blender again and mix to get powder.
  4. Store in airtight container until needed. 

How to Make the Bacon Parmesan Crumble:

  1. Finely grate Parmesan cheese on a tray with baking paper and place in the hotbox to dry.
  2. Meanwhile chop up bacon and cook in a pan over low heat until golden brown.
  3. Now add Panko bread crumbs and keep on cooking until the bread crumbs turn golden.
  4. Place the mix in the hotbox too and dry for 1 day.
  5. The next day combine Parmesan cheese and bacon mix in an upright blender and mix to get a fine crumble.
  6. Place in the hotbox for another day and store in airtight containers after.

Plating:

  1. Steam 2 dumplings per portion in Asian steam basket with baking paper for 6 minutes.
  2. Meanwhile warm up butter in a pot and keep on the side.
  3. Once the dumplings are cooked place in the warm butter, then place in the middle of a soup bowl.
  4. Brush the edge of the bowl with oil and dust with beetroot powder.
  5. Place 1 spoon of bacon Parmesan crumble on the dumplings and finish with some micro herbs.
  6. Pour the borscht in a small jug. 

Jiju Rajappen

Jiju Rajappen is the Executive Chef for Sheraton Samoa Aggie Grey’s Hotel & Bungalows.

Chef Jiju Rajappen was born in India and has moved to Australia for his culinary education, where he currently resides.

He has worked as executive chef or chef de partie at some of the best hotel chains in the world such as the Hyatt Group, Intercontinental or Crowne Plaza.

He has previously cooked for U.S. Presidents Barrack Obama and George Bush, Her Majesty Queen Elizabeth II of England, and musicians such as Elton John and Michael Jackson.

In an interview for the Samoa Observer Chef Jiju said: “I was born into cooking. I used to help my mother a lot in cooking. My brother is also a chef, so that drives me to become who I am. And I also love eating food.”

You can find Chef Jiju on Facebook under the nickname Chef on the Move

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