Moscow-Style Beet Soup

Name: Moscow-Style Beet Soup (Борщ московский)
Yield: 3 Quarts
Cuisine: Russia
Ingredients: ½ medium head of white cabbage (¾ pound), shredded; 2 pounds beef shin or beef chuck with bone; 6 tablespoons tomato paste; 1 ripe tomato, coarsely chopped; 1 to 1½ tablespoons salt (to taste); freshly ground black pepper; Sour cream; 4 black peppercorns; 1 bay leaf; 1 teaspoon sugar; 1 small carrot, scraped and grated; 2 tablespoons wine vinegar; 9 cups water; 2 medium potatoes, peeled and cubed

Борщ московский

Preparation info

3 Quarts

Difficulty
Easy

Appears in

A Taste of Russia

By Darra Goldstein

Published 1983

About

Here is borshch as prepared by a born-and-bred Muscovite, Klara Leivovna. Easy to prepare and rich in flavor, it is unexcelled for family dining.

Ingredients

2 pounds beef shin or beef chuck with bone
9 cups water
3

Europe
Russia
Savoury
Starter
Eastern Europe
Soup

Method

Simmer the meat in the water for 30 minutes. Then add the beets and salt. Boil for 10 minutes more.

Remove the beets from the broth and grate coarsely. Then return to the pot and add the remaining ingredients except the bay leaf and sour cream.

Simmer the soup until done, about 1½ hours. Remove from the heat and add the bay leaf. Let the soup cool to room temperature, then chill