When they say “borscht”, they usually mean red Ukrainian borscht, although almost every national cuisine has its own recipe for this dish.
Borscht is cooked in the Baltic countries and throughout the post-Soviet space. Borscht Moscow style deserves special attention in this diversity.
What makes it special is not just a rich, but a strong beef broth with smoked meats and boiled tongue.
To prepare you will need:
Bouillon
- beef brisket (veal) - 100 g;
- pork ribs (smoked) - 500 gr;
- onions - 100 g;
- carrots - 100 g;
- celery root (parsnip) - 10 g;
- bay leaf - 2 pcs.;
- allspice - 3 peas;
- black pepper - 5 peas;
- carnation - 2 inflorescences;
- celery or dill (seeds) - 2 g;
- salt to taste.
Roasting:
- white cabbage - 400 g;
- beetroot - 600 g;
- onions - 150 g;
- carrots - 120 g;
- parsnip - 100 gr;
- tomato paste - 60 gr;
- garlic - 25 g;
- dill and parsley - 40 g;
- wine vinegar (red) - 20 ml;
- sugar - 15 g;
- vegetable oil;
- salt and pepper to taste;
- ham (boiled and smoked) - 300 g;
- boiled tongue (beef) - 300 g;
- sausages (beef) - 200 g;
- bacon (smoked) - 50 gr.
How to cook
Place the brisket and pork ribs in a pot of water and bring to a boil, skimming off any foam. Then add the roots and spices, salt and cook for an hour and a half until the broth simmers gently.
When ready, strain, put on the fire, pick the meat, cut it, put it in the broth.
The ham and tongue, cut into strips, are placed in the broth, the sausages are cut into quarters and then into thin slices.
Let's prepare the frying.
Finely chop the bacon and fry it with the sausages for 5 minutes, then transfer to a saucepan. Cut the vegetables into thin strips.
Garlic and herbs are chopped with a knife, onions are fried in a frying pan, then carrots and parsnips are added. When the vegetables become soft, the fire is reduced.
The fried mixture is placed into the broth, then the cabbage is added and cooked at a low boil for 10-12 minutes.
Next, fry the beets in a frying pan (until soft), add tomato paste, vinegar and sugar, and continue frying while stirring.
When ready, put the beets in a saucepan with broth and meat, bring the borscht to a boil, reduce the heat, add salt, cook for another 15 minutes and remove from heat. After this, add garlic and herbs, cover with a lid and let it brew for 20 minutes, then serve.
Bon appetit!
