Russian Borscht


400 gr Beef Brisket — with fat parts
100 gr beetroot
100 gr white onion
100 gr white cabbage
100 gr carrots
100 gr potatoes
2pcs each colour bell pepper
20gr Tomato Paste
2pcs Bay leaves
10 ml olive oil
10 gr Salt
10 gr Black crushed pepper
1 bunch dill
20 gr Sour Cream

Meat Preparation
Place the meat into a soup pot, fill it with water until the meat is totally submerged and bring the water to boil. Remove the impurities, add the bay leaves and allow to simmer for at least 4 hours.
If the meat starts falling apart, it is a good indicator that it’s ready. Do not add salt at this point. Adding salt while boiling will intensify the salty flavour.
The stock should have a strong beef bouillon flavour. Remove the beef from the stock. While it’s still hot, flake it into stripes. Keep it on the side.

Vegetable Preparation
Peel the beetroot and cut into thin strips or grate it on a large grater.
Peel the onion and cut into thin strips.
Clean the cabbage, remove the stem and cut into thin strips.
Peel the carrot and cut into thin strips or grate it on a large grater.
Peel potatoes and cut them into 2x2cm cubes and keep them in cold water.
Clean out the seed of the bell peppers and cut them into strips
Wash the dill and chop it finely. Keep on the side

Final Preparation
Heat up a heavy duty pan. Add olive oil into the pan. Add the onions and let them sear to get colour.
Add the bell pepper and stir fry. Add the beetroot and repeat the procedure. With all the vegetables combined, bring it up to high heat and add tomato paste.
Allow the paste to roast with the vegetables and then add a ladle full of beef stock to stop the sear.
Move all the vegetables from the pan into the beef stock and bring it to boil, giving it a nice strong red colour.
Add the cabbage and let the whole vegetable-beef stew to simmer for a while.
Season with salt and pepper.
Add the potatoes and let it simmer till the potatoes are cooked.
Check for seasoning once more, reduce the heat and add the beef stripes.
Place the Borscht into a deep bowl, place a spoon full of sour cream in the middle and add the chopped dill all over soup.
Borscht is a reddish-purple, sour soup popular in several Eastern European countries with Russia and Ukraine putting their trademark touch to it. With beetroots being its main ingredient, variations on what comes along with it vary from country to country.
The Russian preparation is popular for the inclusion of pieces of beef, ham and Vienna sausages. Siberians prepare it with meatballs while those coming from the Poltava region use poultry meat for their preparation.
Borscht can also be prepared cold and without beets and come along with popular garnishes and sides like sour cream and rye bread pr croquette.

Beetroot, because of its distinctive colour is often used as food colouring and medicinal plant. It can be eaten boiled, roasted or raw and can be used to combine with any salad.
The betacyanin which give the beetroot its colour is said to contain a powerful agent believed to help suppress the development of some types of cancer. Red beetroots has also been identified as the most potent antioxidant vegetable and is a rich source of glutamine which helps maintain intestinal tract.

Executive Chef
Al Baleed Resort Salalah by Anantara

Chef Dennis previously held the role of Executive Sous Chef for Anantara The Palm Dubai Resort, where he managed the operation of of six dining outlets and banqueting. With over 12 years of experience, he has travelled the world, heading up kitchens in luxury hotels in Germany, Saudi Arabia, Dubai, Seychelles and the UK. In his current role, Chef Dennis leads a team across three restaurants, which include all-day dining restaurant Sakalan, signature South East Asian restaurant Mekong, and Mediterranean beach bar and restaurant Al Mina.