borshch moskovskii - moscow-style beet soup

Categories
Ussr
Soup/stew
Vegetable
Yield
6 servings
MeasureIngredient
2 tablespoons Butter
½ cup Onions; finely chopped
1½ pounds Beets, (about 5 cups); cut into strips
¼ cup Red wine vinegar
1 teaspoon Sugar
Tomatoes, peeled, seeded and coarsely chopped
2 teaspoons Salt
  Black pepper; freshly ground
2 quarts Beef stock
½ pounds White cabbage, quartered, coarsely shredded
¼ pounds Boiled ham; cut into 1-in cubes
¼ pounds All-beef frankfurters; cut into 1/2-inch rounds
1 pounds Boiled brisket from the stock, cut into 1-in cubes
Parsley sprigs, tied together w/1 bay leaf
½ cup Dill or parsley; finely chopped
1 cup Sour cream

Recipe by: Recipes: Russian Cooking - Foods of the World - Time-Life In a 6- to 8-quart pot, melt the butter over moderate heat. Add the onions ans, stirring frequently, cook 3 to 5 mins, or until they are soft but not brown. Stir in beets, then add the wine vinegar, sugar, chopped tomatoes, 1 tsp of salt and a few grindings of black pepper.

Pour in ½ cup of the stock, cover the pan and simmer undisturbed for 50 mins. Pour the remaining stock into the pot and add the shredded cabbage. Bring to a boil, then stir in the ham, frankfurters and beef. Submerge the tied parsley and bay leaf in the soup, add another tsp of salt, and simmer, partially covered, for ½ hr.

Transfer to borshch to a large tureen and sprinkle with fresh dill or parsley. Accompany the soup with a bowl of sour cream, to be added to the borshch at the discretion of each diner.

from my kitchen to------------------------------->yours..... Dan Klepach

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