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  Added: May 11, 2006  •  Visited (1206)  •  Print version Print this recipe (66)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Moscow - Style Beet Soup
(Borshch Moskovskii)
What You Need:
  • 2 tablespoons butter
  • ½ cup finely chopped onions
  • 1½ pounds beets, peeled and cut into strips ½ inch wide by 2 inches long (about 5 cups)
  • ¼ cup red wine vinegar
  • 1 teaspoon sugar
  • 2 tomatoes, peeled, seeded and coarsely chopped
  • 2 teaspoons salt
  • Freshly ground black pepper
  • 2 quarts beef stock (see Shchi)
  • ½ pound white cabbage, quartered, cored and coarsely shredded
  • ¼ pound boiled ham, cut into 1- inch cubes
  • ¼ pound all-beef frankfurters, cut into ½ -inch-thick rounds
  • 1 pound boiled brisket from the stock, cut into 1-inch cubes
  • 4 sprigs parsley, tied together with
  • 1 bay leaf
  • ½ cup finely cut fresh dill or chopped parsley
  • 1 cup sour cream

  • How To Cook:
    1. In a 6- to 8-quart pot, melt the butter over moderate heat. Add the onions and, stirring frequently, cook 3 to 5 minutes, or until they are soft but not brown.

    2. Stir in the beets, then add the wine vinegar, sugar, chopped tomatoes, 1 teaspoon of the salt and a few grindings of black pepper. Pour in ½ cup of the stock, cover the pan and simmer undisturbed for 50 minutes.

    3. 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 teaspoon of salt, and simmer, partially covered, for ½ hour.

    4. Transfer the 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.

    To Serve: 6 to 8
    This recipe is also available in:
    Cuisine » Europe » Russian
    Main Ingredient » Vegetables » Beet
    Main Ingredient » Meat & Poultry » Beef
    Main Ingredient » Vegetables » Cabbage
    Dish » Soup

     

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