BORTSCH WITH DILL ESPUMA

Place the beef in a large pot and cover with enough water to submerge it completely. Heat slowly, bring to a boil, and then reduce the heat so the broth simmers gently. Carefully skim off any rising foam, season with salt, and add the peeled beetroot. Let everything simmer for one hour

In the meantime, peel the potatoes, cut them into fine strips, and submerge them in cold water until ready to use. Halve the carrots lengthways and cut them into fine strips as well. Halve the onion and slice it into fine strips. Cut the bell pepper, tomato, and white cabbage into fine strips too.

Heat a little sunflower oil in a frying pan. First, sauté the onion briefly, then add the bell pepper, carrots, and tomatoes. Season with salt and pepper, cover, and braise the vegetables until tender in their own juices, stirring occasionally.

Add the sautéed vegetables to the soup pot along with the potatoes, white cabbage, bay leaf, and peppercorns or allspice berries, then cover and simmer for another 60 minutes.

Remove the beetroot from the soup and grate it coarsely. Finely grate or press the garlic clove, mix it with the beetroot, and drizzle with a little lemon juice. Let the mixture infuse for a few minutes.

Remove the meat from the soup, cut it into bite-sized pieces, and return it to the pot along with the beetroot. Stir well, season to taste with salt and pepper, and turn off the heat. Let the soup rest for a few minutes before serving.

For the dill espuma, heat the heavy cream together with the mascarpone and dill. Purée the mixture until fine, strain it through a sieve into a 0.5-liter whipper, charge the whipper with one cream charger, and shake vigorously about 10 to 12 times.

Borsch is so much more than just a classic stew - it is a true cultural heritage that stands out through its combination of earthy-sweet beetroot, a delicate acidity, and tender beef. Combining this traditional soup base with an airy dill espuma strikes the perfect balance between rustic comfort food and modern gourmet cuisine. To make sure your culinary creation is shown off at its absolute best, here is how to round it out with the ideal side dishes, beverage pairings, and menu courses.

Classic and Crispy Side Dishes
Crispy baked goods make the ideal accompaniment to complement the velvety texture of the borsch and the airy dill espuma. Traditional Ukrainian or Russian pampushky - small, fresh yeast rolls brushed with garlic oil - pair wonderfully with it. If you prefer something a bit more refined, serve a dark, crusty sourdough focaccia or paper-thin, toasted pumpernickel chips. These add a pleasant crunch and are perfect for dipping into the rich broth.

Matching Wine and Beverage Recommendations
Since the soup brings a fine acidity from the beetroot and lemon juice, reaching for a structured yet not overly tannic red wine is a great choice. A slightly chilled oak-aged Pinot Noir or a fruity Blaufränkisch harmonizes beautifully with the earthy notes of the soup. If you prefer a non-alcoholic option, a fermented black tea kombucha or a tart, fresh unsweetened cranberry juice topped up with sparkling water works exceptionally well.

Menu Integration and Desserts
A light, crisp salad - such as finely shaved fennel with citrus fruits - makes an excellent starter to prepare the palate for the deep flavors to come. Because the borsch is already quite substantial with the beef and the cream in the espuma, it is best to round off the menu with a light, fruity dessert. A sour cherry sorbet, poached plum compote, or a refreshing lemon granita provides the perfect zesty finale.

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