Borsch muskovskaia (moscow-style beet soup)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| ½ | cup | Finely chopped onion |
| 5 | cups | Beets; peeled and cut 1/8\"x2\" |
| ¼ | cup | Red wine vinegar |
| 1 | teaspoon | Sugar |
| 2 | Tomatoes; peeled, seeded, coarse chopped* | |
| 2 | teaspoons | Salt; or to taste |
| Freshly ground pepper; to taste | ||
| 2 | quarts | Beef or vegetable stock |
| 2 | cups | White cabbage; quartered, cored, coarsely chop |
| 4 | Sprigs parsley; tied w/1 bay leaf | |
| ½ | cup | Finely chopped fresh dill or parsley |
| 1 | cup | Sour cream |
Directions
In a large soup pot melt the butter over moderate heat. Add the onions and cook 3 to 5 minutes until they are soft but not brown. Add the beets, vinegar, sugar, tomatoes, the salt and some black pepper. Add ½ cup of the stock and simmer covered for 45 minutes. Add the remaining stock and the shredded cabbage, and submerge the tied parsley and bay leaf. Simmer partially covered for an additional 30 minutes. Sprinkle with dill or parsley after serving, and serve the sour cream in a bowl to be added by each diner. Serves 6 to 8.
* To peel tomatoes, make a small x shaped incision in the skin at the bottom of the tomato. Plunge into boiling water for 15 to 20 seconds, then immediately into cold water. The skin should slide off the tomato easily.
NOTES : This is a meatless version of the classic Russian soup, which usually includes ham and beef. If you want to make it truly vegetarian, substitute vegetable broth or water for the beef stock.
Recipe by: World Wide Recipes: TheChef@... Recipe by A Standing Invitation Cookbook
Posted to recipelu-digest by "Valerie Whittle" <catspaw@...> on Feb 19, 1998