Moscow Borscht
by Editorial Staff
Moscow borsch is distinguished by the addition of sausages and smoked meats. Also in Moscow borscht, according to GOST, there are no potatoes. Thanks to a large number of beets and different types of meat, the first course turns out to be bright, beautiful, satisfying, and very tasty.
Cook: 2 hours
Servings: 6
Ingredients
- Beef brisket – 300 g
- Smoked pork ribs – 100 g
- Sausages – 200 g
- Cooked-smoked pork – 120 g
- Beets – 400 g (3 pcs.)
- White cabbage – 150 g
- Carrots – 100 g (1 pcs.)
- Bulb onions – 100 g (1 pcs.)
- Vegetable oil – 3 tbsp
- Butter – 30 g
- Tomato paste – 1 tbsp
- Apple cider vinegar – 1 tbsp
- Sugar – 1 tbsp
- Bay leaf – 2 pcs.
- Black peppercorns – 5-6 pcs.
For filing:
- Fresh parsley – to taste
- Sour cream – to taste
Directions
- Place the beef and smoked pork ribs in a saucepan and cover with 2 liters of water. Bring to a boil, remove the foam and simmer over low heat for 1.5 hours, until the meat is tender.
- After a while, cut the sausages into slices. Cut the boiled-smoked pork into small pieces. Send the chopped sausages and meat to the stockpot and simmer for 10 minutes.
- Then remove all the meat components of the broth with a slotted spoon and cool them for cutting.
- Peel the carrots and grate on a coarse grater. Peel and dice the onions. Melt the butter in a skillet and fry the onions and carrots until soft, 7-8 minutes.
- Peel the beets and grate on a coarse grater. Heat vegetable oil in a skillet, transfer the beets to the skillet and pour in the apple cider vinegar. Cover and simmer for 10 minutes over low heat, until soft.
- Chop the cabbage finely with a knife. Add cabbage to the broth, cook for 5 minutes.
- Transfer the sautéed onions and carrots and the oil to a saucepan. Then add the beets, stir.
- Add black peppercorns, tomato paste, and sugar to a saucepan. Bring to a boil and simmer for 8-10 minutes over medium heat.
- At the end of cooking, add salt and bay leaves. Turn off the heat and let the borscht brew for 10-20 minutes.
- Remove the meat from bone and ribs and fiber or chop at random.
- Chop the parsley. Pour 1-2 ladles of borsch into a serving plate, add meat products, sour cream, and chopped parsley. Moscow borsch is ready. Bon Appetit!
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