Moscow-Style Beet Soup

Борщ московский

Preparation info

  • 3 Quarts

    • Difficulty


Appears in

A Taste of Russia

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.


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


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