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Red Borscht with Braised Cabbage and Dill Lemon Sour Cream

Red Borscht with Braised Cabbage and Dill Lemon Sour Cream
Cook Time
3h 12 min
Yields
6 servings

Recipe by Darryl Crumb from Top Chef Canada Episode 3.

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ingredients

Borscht Broth

2
Tbsp vegetable oil
1
large onion, large dice
2
carrots, roughly chopped
2
celery stalks, roughly chopped
4
clove garlic, smashed
2
bay leaves
4
sprig thyme
1
ham hock
5
large beets, peeled, 4 whole, 1 finely diced
8
cup veal stock
1
large beet, finely diced
¼
cup red wine vinegar

Braised Cabbage

2
Tbsp olive oil
1
green cabbage, julienned using a mandolin
½
cup white wine
1
cup veal stock
2
Tbsp white wine vinegar
salt
pepper

Julienned Carrot

1
carrot, julienned

Dill Lemon Sour Cream

1
cup sour cream
zest of 1 lemon
juice of ½ lemon
1
Tbsp dill, chopped

Assembly

Braised Cabbage
Borscht Broth
Julienned Carrot
Dill Lemon Sour Cream
¼
cup Dill picked for garnish
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directions

Step 1

Heat oil in a large pot over medium heat. Add onions, carrots, celery and garlic, sauté until tender, approximately 5 minutes.

Step 2

Add remaining ingredients to pot, except for finely diced beets and red wine vinegar. Bring to a boil, reduce to a simmer, cover and cook for 2-2½ hours until meat from ham hock falls off the bone.

Step 3

Remove ham hock, strain broth, add finely diced beet, simmer until tender, approximately 15 minutes. Add red wine vinegar, adjust seasoning, cover and hold at a simmer until ready for serving.

Step 4

Heat oil in a large Le Creuset Braiser with a lid, over medium heat. Add cabbage, cook until wilted, approximately 2 minutes.

Step 5

Add white wine, add veal stock and reduce to simmer. Cover and cook until tender, approximately 20 minutes.

Step 6

Remove Braised Cabbage from heat, add white wine vinegar, season with salt and pepper.

Step 7

Place julienned carrot in a small pot. Cover with cold water, seasoned with salt. Simmer and remove from heat.

Step 8

Strain carrots and reserve for garnishing Borscht.

Step 9

In a bowl, mix ingredients together, cover and place in fridge for assembly.

Step 10

Spoon Braised Cabbage in bowls.

Step 11

Ladle Borscht Broth around cabbage.

Step 12

Place 1 tablespoon of Julienned Carrot on Braised Cabbage.

Step 13

Dollop with Dill Lemon Sour Cream and garnish with picked dill.

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My rating for Red Borscht with Braised Cabbage and Dill Lemon Sour Cream
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