Moscow Borscht with Beets
by Editorial Staff
Oh, what borscht I had for lunch today! .. Not borscht, but a fairy tale.
Cook: 2 hour
Servings: 6
Ingredients
- Pork on the bone – 500 g
- Beets – 1 pc.
- White cabbage – 300 g
- Carrots – 1-2 pcs.
- Bulb onions – 1 pc.
- Tomato paste – 2 tablespoons
- Sugar – 4 teaspoon
- Vegetable oil – 3-4 tablespoons
- Vinegar 9% – 1-2 teaspoon
- Smoked sausages – 2-4 pcs.
- Sour cream – to taste
- Greens to taste
Directions
- Wash the meat. Cover with cold water. Collect the noise generated by boiling. Cook for 1-1.5 hours until tender. Take out the cooked meat.
- Peel and wash the beets. Grate beets on a coarse grater.
- Heat a frying pan, pour in vegetable oil. Simmer the beets in a skillet with the lid closed for 7-10 minutes over low heat. Then add tomato paste, vinegar, sugar, and a little water or broth. Simmer all together for 3-5 minutes.
- Peel and wash carrots and onions. Grate carrots on a coarse grater. And cut the onion into cubes. Chop the cabbage.
- Preheat a frying pan, pour in vegetable oil. Add onions and carrots. Saute vegetables, stirring occasionally, over medium heat for 3-4 minutes.
- Put sautéed carrots with onions, beets, and cabbage into the boiling broth. Cook for 10 minutes.
- Cut the smoked sausages into rings.
- Cut the boiled pork into pieces. Wash and finely chop the herbs.
- Dip chopped sausages, meat, and herbs into borscht. Boil. Let the borscht brew for 5 minutes. Moscow borscht with beets is ready.
- Pour the finished borscht into plates. Add sour cream. And it’s also good to serve garlic with borscht. Enjoy your meal!
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