John Myers
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Borch – Russian National Dish with Beetroot and Scallops
The perfect borch – russian national dish with beetroot and scallops recipe with a picture and simple step-by-step instructions.
Borch – Russian national soup with beetroot:
- 300 g Beef
- 150 g Potatoes
- 300 g Pickled white cabbage
- 400 g Beetroot
- 100 g Red onions
- 3 tbsp Tomato paste
- 1 tsp Vinegar 6%
- 2 Pc. Garlic cloves
- 2 Pc. Bay leaves
- Salt pepper
- Sunflower oil
- Coriander & herbs to taste
Scallops on rocket salad:
- 5 Pc. Fresh scallops
- 50 g Walnut kernels
- 50 g Pine nuts
- 125 g Rocket
- 2 Pc. Ripe pears
- 50 g Parmesan
Vinaigrette:
- 1 tsp Oil
- 3 tbsp Date balsamic vinegar
- 1 tbsp Honey
- 6 tbsp Mild olive oil
- Salt & pepper from the mill
Borch – Russian national soup with beetroot:
- Wrap the beetroot in foil and place in a glass dish. Cook in the oven at 200 degrees for 1-5 hours. Let cool a little and peel.
- Cover the meat with water and cook for 1.5 hours. Cut the meat into small pieces and add to the meat stock.
- When the broth starts to boil, add the cabbage and cook over medium heat for 15 minutes.
- Add potatoes to the boiling broth. Mash the cooked potatoes with a fork and put them back in the soup
- Grate beetroot with a coarse grater. Add beetroot to the rest and cook for another 10 minutes.
- Fry the onion in oil, add vinegar, tomato paste and finally garlic and fry for another 5-8 minutes.
- Add fried onions, garlic and bay leaves.
- Season with pepper and add coriander if necessary.
- Serve with Schwand lightly salted with dill herbs.
Scallops on rocket salad with vinaigrette:
- Rinse the scallops with cold water and pat well. Season with a little salt and pepper and dust with flour. Heat the oil with rosemary and fresh garlic in a pan and fry the scallops for a total of 3 minutes over medium to high heat, turn after 1.5 minutes. They have to be well sealed on the outside and still glassy on the inside.
- Break the walnuts into small pieces or roughly chop them. Mix with pine nuts and roast in a pan without fat until golden brown. Let cool on a flat plate.
- For the vinaigrette, mix the balsamic vinegar and honey in a bowl. Fold in a thin stream of oil until a thick vinaigrette is formed. Season to taste with salt and pepper. Clean, wash, spin dry the lettuce and cut into smaller pieces if necessary.
- Wash or peel the pears. Remove the core and cut into thin slices.
- Crumble the cheese. Mix the lettuce, pears and nuts in a bowl. Arrange on plates. Spread cheese on top. Drizzle the salad with vinaigrette.
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