Cream-borscht with baked peppers, bacon rolls and baked garlic

Ingredients

• mustard
• garlic
• dried herbs (I used parsley)
• fresh dill
• Borodino bread
• chili pepper
• salty lard
• sour cream for serving
• beef ribs - 500 g
• neck cut of a young lamb - 200 g
• onion - 100 g
• carrots - 100 g
• celery root - 100 g
• Bulgarian pepper - 200 g
• tomato paste - 2 tbsp. l.
• peeled potatoes - 360 g
• white cabbage - 280 g
• sauerkraut - 80 g
• beetroot water (just enough to achieve desired color and consistency)
• baked beets - 400 g (2 pcs.)
• homemade mustard

Cooking

Step 1

First things first, let's make the broth. Dip the meat in cold water, bring to a boil, well, then you know. Why exactly these types of meat and the ratio? Don't ask, just trust me and that's it. In the broth during cooking, you need to add black peppercorns, a piece of celery, one clove, onions and carrots baked on the stove, and stalks of some greens. It's all about the taste of the meat.

Step 2

Let's start the process: cut the onion, carrot and celery into strips. Ideally, very thin, but you can not bother. In our today's interpretation, the quality of the cut is not so important. Anyway - in a blender! Bulgarian pepper, necessarily plump and red, bake in the oven at maximum temperature until "black barrels". Together with it we put a small chili pepper, a head of garlic greased with olive oil and a thinly sliced piece of Borodino bread. Spread the Borodino bread and chili pepper after 3 minutes, as soon as the bread starts to darken around the edges, and take out the bell pepper and garlic as soon as the sides of the pepper turn black. Pepper immediately after cooking, put in the bag. Let him sweat.

Step 3

Heat oil in a saucepan, fry chopped vegetables, add tomato paste. Take good pasta, not cheap. I often use the pulp of tomatoes harvested since the summer. As everything is fried, splash a little from the pan in which the broth is boiled. Add sauerkraut to the saucepan, lower the heat and simmer everything until completely soft. Shred the cabbage. Cut the potatoes into cubes, although what's the difference in this case? Once the broth is ready, remove the meat and set aside. Be sure to cover with cling film so that it does not get windy. Let's start the process of assembling the soup. Favorite moment!

Step 4

Dip the cabbage into the boiling broth, as soon as the potatoes boil again. Salt, pepper. As the potatoes are cooked, add our vegetable fry and peeled bell pepper to the pan, leaving a few pieces to decorate the plate. Three beetroots on a grater and add to the pan (cut the second beetroot into a beautiful cube, it will act as thick, do not add it to the soup being prepared), pour in the beetroot water and add the grated garlic. Puree Borscht with an immersion blender. All! The body itself is ready, we will dress! Now I’ll just cut the lard into the thinnest slices, brush it with mustard on one side to roll neat rolls from the bottom. And that's it, let's start decorating.

Step 5

We take a plate with wide edges and put beet cubes on its bottom, leaving the edges of the plate empty, where we will pour the soup. You can use a cooking ring to lay out the salad, but I did it with a teaspoon and my own hands. Next, we cut off long slices about 2 cm thick from boiled beef and lay them overlapping on our beet hill.

Step 6

We scoop up the broth with a small ladle and pour it carefully along the edges of the deep part of the plate, without touching the thick, which we put first.

Step 7

Let's leave our thick for now and move on to decorating the fields of the plate: divide the baked head of garlic into cloves, leaving the husk in some places, cut the baked and peeled bell pepper into thin slices, tear off small branches from the dill. Insert small sprigs of dill into several tightly twisted rolls of lard with mustard. Let's spread everything tightly in the middle of the field of the plate in a semicircle: first, dill, garlic and a whole chili pepper adjoin it, between them a vertically placed roll of lard with dill, then put the roll of lard horizontally next to it, let's not forget about the pieces of baked bell pepper in the color of our borscht. Let's repeat the sequence until a semicircle is formed on the margins of the plate. In the free spaces, put small sprigs of dill and drops of sour cream, made either with a spoon for decoration or with a medical syringe without a needle. I also added droplets of beetroot mousse to the composition, which I had left after cooking the herring under a fur coat. We will also lay out a small tail of dried herbs for our semicircle (I used parsley), simply sprinkling it with your fingers on the margins of the plate, as if continuing our semicircle from the decor. By the end of the green tail, the density of the green leaves should decrease.

Step 8

Next, we break the chips from Borodino bread beautifully and insert it into the thick of beet cubes next to the meat, and add the fragments to our decor in the fields. Spread a tablespoon of sour cream next to the meat, and you're done! Hooray! Delicious borscht in a restaurant serving is already on your table. Ah, how delicious it all is.