Borch – Russian National Dish with Beetroot and Scallops

5 from 6 votes
Prep Time 40 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 10 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 127 kcal


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


  • 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.


Serving: 100gCalories: 127kcalCarbohydrates: 7gProtein: 8.5gFat: 7.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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