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Borshch Moskovskii
Moscow Borshch
Borshch Moskovskii
Ingredients
Makes 4 ½ pints (2.6 litres).
(3 ½ ) pints (2.75 litres) water
1 ripe tomato, coarsely chopped
2 lb (900 g) beef shin or chuck with bone
6 tablespoons tomato paste
3 medium beetroot, peeled and cut in half
4 black peppercorns
freshly ground black pepper to taste
1 ½ tablespoons salt (or less, to taste)
2 tablespoons wine vinegar
2 medium potatoes, peeled and cubed
1 teaspoon sugar
1 bay leaf
1 small carrot, scraped and grated
½ medium head of white cabbage ( ¾ lb/340 g), shredded
soured cream
Method
Simmer the meat in the water for 30 minutes. Then add the beetroot and the salt. Boil for 10 minutes more.
Remove the beetroot from the broth and grate them coarsely. Then return them to the pot along with the remaining ingredients, except for the bay leaf and the soured cream.
Simmer the soup until done, about 1 ½ hours. Remove it from the heat and add the bay leaf. Leave to cool to room temperature, then chill overnight. Next day, skim the fat from the soup and reheat to serve. Put a slice of meat and a dollop of soured cream in each bowl.
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