Photography recipe
Fotografía Chef Signature Chef

METHOD

SOUP
  1. Meat on the bone and the bones with the brain to fry in a pan with vegetable oil. After this put to the big pan and add 6L of water, prepared roasted garlic, celery root, celery stalk, onion and carrot. It's just for the broth, then we'll get them out.
  2. Main vegetables for dressing: carrots, onions, celery root, bell pepper - cut into...

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METHOD

SOUP
  1. Meat on the bone and the bones with the brain to fry in a pan with vegetable oil. After this put to the big pan and add 6L of water, prepared roasted garlic, celery root, celery stalk, onion and carrot. It's just for the broth, then we'll get them out.
  2. Main vegetables for dressing: carrots, onions, celery root, bell pepper - cut into strips separately at the mandolina. Separately fry, then throw in a colander each vegetable to drain the excess oil.
  3. Fry beets, add vinegar, salt, sugar, tomato paste and stew for 5 minutes. Add the remaining vegetables, 0.5 liters of water, Bay leaf, coriander, bring it to taste with salt and sugar. Stew for 10 minutes.
  4. Cabbage cut into thin strips, potatoes into cubes. In the prepared broth, add the cabbage and cook until soft, then add the potatoes.
  5. When the potatoes are ready, add the stewed vegetables. Bring to a boil and remove from heat.
  6. Make a bag of bouquet «garni» with spices, parsley, dill and place in borsch. Let infuse for at least an hour!
 MOLECULAR FINAL 
  1. Take 600 g of hot soup – liquid part with vegetables.
  2. Blend it at the food processor with Sosa Proespuma Hot and sift it.
  3. Charge the Siphon with 2 charges and let it well for 10 min a 65C water bath and use.
 SOUR CREAM ESPUMA 
  1. Make syrup from the water and sugar.
  2. Mix with all ingredients and blend it.
  3. Charge the Siphon with 2 charges and let it well for 30 min at the refrigerator.
  4. Serve the soup with Borodino bread and brain from the bone with salt.

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Ingredients 4 persons
  • SOUP
  • 1kg meat on the brain bone
  • 600g brain bone
  • 6l water
  • 600g potatoes
  • 350g carrots
  • 480g onion
  • 800g beet
  • 70g garlic in
  • 600g cabbage
  • 200g celery root
  • 100g celery stalk
  • 200g paprika 300g fresh tomatoes
  • 20g dill
  • Parsley
  • 20g green onion 80g vinegar table
  • 300g tomato paste
  • Sugar to taste
  • Salt to taste
  • Bay leaf
  • Coriander
  • Black pepper peas
  • MOLECULAR FINAL
  • 600g of borsh
  • 25g sosa proespuma hot
  • SOUR CREAM ESPUMA
  • 350g sour cream
  • 55g water
  • 55g sugar
  • 5g dry powder yoghurt sosa.
Recipes. The Cook & Chef Institute