Creative version of classic Borsch

Cipollino

Chef: Adrian Quetglas

Country: Rusia

City: 119034 Moscu

Address: Soymonovsky, built 1

Adrian Quetglas, an Argentine forged professionally in Spain and located in Moscow, is a learned, talented chef who focuses on the most emblematic delicacies in Russia, reinventing them within a modern haute cuisine framework. Some of his proposals include different recreations of the Olivier salad that are truly extraordinary, as well as other dishes, among which the borsch is a shining example. His is a version that preserves the spirit of the dish, sociologically speaking, but sees it strengthened by other added qualities, like the immaculate flavors, the freshness, the sapid complexity and technique, the color… with the beetroot appearing in all its splendor: a consommé of the beet with vegetables and meat with beet jelly ravioli stuffed with sour cream, potato and onion, served with carpaccio, dill and potato chips, among other delicacies. With utter confidence, this is the most refined, light and artistic borsch in history.

The Recipe

Ingredients

For the borsch broth:

4 kg lean beef
12 l water mineral water
1 kg carrots
700 g white onion
350 g leeks
5,5 kg beetroot
150 g sugar
300 g white wine vinegar 9%
1700 g cabbage
70 g garlic (1 head)
2 kg tomatoes
600 g red pepper
150 g red onion
100 g each of parsley and dill
10 g black peppercorns
salt

For the ravioli:

200 g borsch
1.5 g agar
2 g Gellan gum
potato puree
onion puree
sour cream 40% fat

For the garnish:

cabbage puree
boiled carrot cut into small cubes
dill
watercress
steer tenderloin carpaccio
potato chips

Method

For the borsch broth:

Place the water and lean meat in a pan, heat slowly and when it begins to boil, lower the temperature and cook for 10 to 12 hours, skimming constantly. When finished, remove the meat and add the carrot, onion and leeks, all browned previously on the grill. Cook over low heat until the carrot is tender, add the cabbage and cook for an additional 30 minutes. Next, add the tomato, red pepper and red onion and, simultaneously, place the peeled, finely grated beetroot in a second pan along with the sugar and white wine vinegar as well as a 1/2 liter of the broth from the first pan. Cook for 30 minutes over very low heat. When finished, combine the two preparations and add the herbs, garlic and black pepper. Salt to taste and bring to a boil. Remove from heat and cool with ice. Leave to set for 12 hours.

For the ravioli:

Combine the agar and the Gellan gum together with the borsch, bring to a boil then spread out on a rectangular, preheated tray and prepare a thin jelly.
Once cool, cut into 2.5 by 5 cm rectangles, stack the rectangles in a cross, place a small spoonful of potato puree in the middle and close the ravioli. Repeat the operation with the sour cream and onion puree.

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