Borsch muskovskaia (moscow-style beet soup)

Yield: 1 Servings

Measure 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 \N Tomatoes; peeled, seeded, coarse chopped*
2 teaspoons Salt; or to taste
\N \N Freshly ground pepper; to taste
2 quarts Beef or vegetable stock
2 cups White cabbage; quartered, cored, coarsely chop
4 \N Sprigs parsley; tied w/1 bay leaf
½ cup Finely chopped fresh dill or parsley
1 cup Sour cream

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

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