Moscow Borscht with Pork and Sausages
by Editorial Staff
The Moscow-style borscht recipe differs from many other recipes for this first course in that sausages are put in it – sausages, ham, or smoked sausage. It is also believed that Moscow borscht is cooked without potatoes. But as always, every recipe has options. I cooked borsch with potatoes.)
Cook: 1 hour 40 mins
Servings: 8
Ingredients
- Pork (pulp) – 400 g
- Sausages – 3-4 pcs. (150 g)
- Beets – 1 pc. (100 g)
- Tomatoes – 2-3 pcs. (300 g)
- White cabbage – 300 g
- Potatoes – 3 pcs. (400 g)
- Carrots – 1 pc. (150 g)
- Bulb onions – 1 pc. (100 g)
- Tomato paste – 1 tbsp
- Vegetable oil – 3 tbsp
- Bay leaf – 1 pc.
- Garlic – 1-2 cloves
- Ground pepper (mix) – to taste
- Salt – 1 teaspoon
- Sugar – 1 teaspoon
- Vinegar 9% – 1 teaspoon
- Fresh parsley (for serving) – to taste
- Water – 1.7 l
Directions
- Pour 1.7 liters of cold water over the pork in a saucepan. Bring the water to a boil, remove the foam with a slotted spoon and cook the meat until tender, 1-1.5 hours.
- Cut the onion into small cubes. Grate the carrots and beets on a coarse grater.
- Heat vegetable oil in a skillet and fry the onion until transparent. Add the beets and carrots, as well as the vinegar and sugar to the skillet. Fry for another 7-8 minutes, until the vegetables are soft.
- Remove the finished pork from the broth, cool.
- Peel potatoes and cut into medium cubes. Place potatoes in boiling broth and cook for 10 minutes over medium heat.
- Then add the contents of the pan and cook for another 5-7 minutes.
- Chop the cabbage thinly. Add the cabbage to the pot.
- Peel the tomatoes and place them in a blender bowl. Send tomato paste there (you can do without it). Use a hand blender to mash the tomatoes. Add the tomato puree to the soup pot.
- Cut the sausages into slices. Cut the cooled pork into small cubes. Add meat and sausages to the pot.
- Then add salt, a mixture of ground peppers, and bay leaves. Bring to a boil and cook for 1-2 minutes. Chop the garlic, add to the saucepan and turn off the heat.
- Let the borscht brew under the lid on the switched-off stove for 8-10 minutes. Then pour the borscht with sausages and pork into bowls, garnish with fresh parsley leaves and serve.
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