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.

Summary

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

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Instructions

1. 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.

   

2. 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.

   

3. Then remove all the meat components of the broth with a slotted spoon and cool them for cutting.
4. 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.
5. 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.

   

6. Chop the cabbage finely with a knife. Add cabbage to the broth, cook for 5 minutes.
7. Transfer the sautéed onions and carrots and the oil to a saucepan. Then add the beets, stir.
8. Add black peppercorns, tomato paste, and sugar to a saucepan. Bring to a boil and simmer for 8-10 minutes over medium heat.
9. At the end of cooking, add salt and bay leaves. Turn off the heat and let the borscht brew for 10-20 minutes.
10. Remove the meat from bone and ribs and fiber or chop at random.
11. 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!