Moscow classic borscht

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to cook classic Moscow borscht? Prepare all the necessary ingredients for borscht. The meat set can be anything you like. The beef used is already boiled. You can replace the beef with pork, chicken or turkey. But keep in mind that the cooking time and calorie content will change. You can replace the sausages with smoked sausages. The tomato paste in this recipe can be replaced with tomatoes in their own juice, fresh tomatoes or ketchup.

2. STEP 2

   

   Boil 3 liters of water in a saucepan. Add smoked ribs or any other smoked bones and simmer the broth for about 30 minutes. The article on saucepans, link at the end of the recipe, will help you choose the perfect pan.

3. STEP 3

   

   Shred the white cabbage.

4. STEP 4

   

   Cut the boiled beef and ham into medium cubes. Cut the sausages into slices.

5. STEP 5

   

   Finely chop the parsley. If you wish, you can replace or supplement with other herbs, for example, dill, cilantro, green onions, wild garlic, etc.

6. STEP 6

   

   Remove the ribs (bones) from the broth. If there is meat on the bones, cut it off and also use it in making borscht. Place the cabbage in the pan. Cook for 10-15 minutes.

7. STEP 7

   

   While the cabbage is cooking, prepare the frying.

8. STEP 8

   

   Peel the carrots and beets, cut into small strips or grate on a Korean carrot grater.

9. STEP 9

   

   Cut the onion into cubes.

10. STEP 10

    

    Heat the butter in a frying pan over medium heat. Add onions, carrots and beets, pour in some water or broth from the pan. Simmer the vegetables for about 10 minutes until soft. At the end, add salt and pepper to the frying. Read about how to choose the ideal frying pan, as well as how to choose the right oil, in separate articles, links at the end of the recipe.

11. STEP 11

    

    Transfer the roast into a saucepan. Next add tomato paste, allspice, sugar and salt. Cook everything together for another 10 minutes or longer until the vegetables are done.

12. STEP 12

    

    At the end, place chopped sausages, beef and ham into the borscht, pour in table vinegar. Boil everything together for 3-5 minutes.

13. STEP 13

    

    Cover the pan with a lid and let the borscht steep for 10-15 minutes.

14. STEP 14

    

    Pour the Moscow borscht into bowls, sprinkle with chopped herbs and serve with sour cream. Bon appetit!

Comments on the recipe

inna

24.10.2023

4.5

The presented recipe for a wonderful borscht with the aroma of smoked meats looks very appetizing! You definitely need to try this recipe. This recipe reminded us of solyanka. The whole family cooked Moscow borscht with beets today and were very pleased! Most of the time is spent boiling the broth. Everything else is done quickly, and we added smoked meats almost at the very end and then let it brew. The dish turns out to be very satisfying due to the presence of a large amount of meat products in it. So, the broth is ready. We decided to add potatoes at this stage - the borscht would be even tastier and thicker. We had already boiled the beets in advance and had sauerkraut. We stew all the vegetables with the addition of tomatoes, add them to the finished potatoes, stew the beets and add them separately at the end, after the cabbage. Garlic and sour cream turned out to be very on topic)

tatyanochka2022

24.10.2023

4.6

How delicious it is! Great recipe! I cooked borscht in pork broth, for which I took 190 g of meat and 2 liters of water. While the broth was preparing, I chopped and fried 150 g of cabbage in vegetable oil. The recipe didn't call for this, but my cabbage is so tough that it requires cooking. Then I separately fried a small onion and half a carrot, added grated beets (I had frozen ones), one tablespoon each of tomato paste, sugar and vinegar. I stewed the vegetables until they were soft. As soon as the pork was cooked, I added cabbage and frying with beets to the pan. I cooked everything for 20 minutes. After that, I added chopped sausage (instead of smoked meats), sausage and ready-made seasoning for meat. I cut the pork into several pieces and put it in the pan. Simmered the borscht for another 10 minutes. Served with sour cream. I didn’t add garlic or lard. The borscht turned out delicious! Thick, rich, satisfying, with soft vegetables. The balance of sour and sweet is perfect! I recommend everyone to make classic Moscow borscht! Thank you very much for the recipe!

Tatiana

24.10.2023

4.6

The Moscow borscht turned out great!!! And for me it was also a discovery: I didn’t think that there could be two different meats in the soup, interesting! THANK YOU!!

Vyuska

24.10.2023

4.9

Classic Moscow borscht has added to my collection of borscht recipes. It turned out delicious with an amazing smoked aroma. Borscht is very filling due to the presence of a large amount of meat products in it. The whole family liked the soup, especially my husband. Thanks to the author for the amazing recipe!