Borshch Moskovskii - Moscow-style Beet Soup Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
2 tbsp: Butter,
-coarsely shredded,
1/2 cup: Onions, finely chopped
1/4 lbs: Boiled ham, cut into 1-in
1 1/2 lbs: Beets, (about 5 cups),
-cubes,
-cut into strips,
1/4 lbs: All-beef frankfurters, cut
1/4 cup: Red wine vinegar,
-into 1/2-inch rounds,
1 tsp: Sugar,
1 lbs: Boiled brisket from the,
2: Tomatoes, peeled, seeded and
-stock, cut into 1-in cubes
-coarsely chopped,
4: Parsley sprigs, tied
2 tsp: Salt,
-together w/1 bay leaf,
Black pepper, freshly ground
1/2 cup: Dill or parsley, finely
2 quart: Beef stock,
-chopped,
1/2 lbs: White cabbage, quartered,
1 cup: Sour cream,
Directions:
Recipe by: Recipes: Russian Cooking - Foods of the World - Time-Life
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.
from my kitchen to------------------------------->yours..... Dan
Klepach
Source from luhu.jp
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.
from my kitchen to------------------------------->yours..... Dan
Klepach
Source from luhu.jp