Recipe for Borshch Moskovskii - Moscow-Style Beet Soup

Ingredients

2 tablespoon butter
1/2 cup onions; finely chopped
1 1/2 lb beets, (about 5 cups); cut into strips
1/4 cup red wine vinegar
1 teaspoon sugar
2 tomatoes, peeled, seeded and coarse; ly chopped
2 teaspoon salt
1 black pepper; freshly ground
2 quart beef stock
1/2 lb white cabbage, quartered, coarsely; shredded
1/4 lb boiled ham; cut into 1-in cubes
1/4 lb all-beef frankfurters; cut into 1/2-inch rounds
1 lb boiled brisket from the stock, cut; into 1-in cubes
4 parsley sprigs, tied together w/1 b; ay leaf
1/2 cup dill or parsley; finely chopped
1 cup sour cream

Instructions

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 1/2 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 1/2 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.





African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here