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Moscovsky Borsch




Source of Recipe


the web


Recipe Introduction


Russian. This soup was served between the appetizers and the salad during the dinner.


List of Ingredients




1 1/2 pounds stew beef, preferably with bone

1 pound beets, peeled and shredded

1 small head cabbage, shredded

1 medium onion, chopped coarsely

2 potatoes, diced

2 carrots, shredded into thin strips

1 tablespoon tomato paste

2 tablespoons white wine vinegar

1 tablespoon sugar

1 tablespoon lemon juice

5 whole peppercorns

Salt and pepper to taste

4 quarts of water

2 bay leaves

Recipe



Boil the stew meat, salt, pepper and onion in 2 quarts of water for 2 hours. Skim off the foam and fat that has gathered on the top and discard. Remove the meat from the water and cut into bite-size pieces. Return the meat to the water without the bone.

Add all of the other ingredients except the bay leaves. Bring the borsch to a boil and reduce heat slightly. Gently boil until the vegetables are soft, then reduce heat. Add the bay leaf and simmer for one hour.

Serve with a dollop of sour cream in the middle.

This recipe is best if made the day before and allowed to cool in refrigerator overnight. In the morning, skim off any fat that has accumulated and reheat. The flavors will be much richer.

Serves 12