Classic Moscow Borscht with Smoked Meats

Rich, thick, with the aroma of smoked meats. Donʼt look away! Moscow classic borscht is somewhat similar to solyanka, only with cabbage and beets. After all, the main taste of this dish comes from cold cuts. Even those who don’t like borscht may like this first course. Delicious! Try it!
cook time: 2h
Ethan Rowley
Classic Moscow Borscht with Smoked Meats

Nutrition Facts (per serving)

51
Calories
4g
Fat
2g
Carbs
3g
Protein

Ingredients (6 portions)

Basic:

Water 3 l
White cabbage 500 g
Beef 250 g
Pork ham 250 g
Sausages 100 g
Smoked ribs 100 g
Tomato paste 2 tbsp
Sugar 1 tbsp
Table vinegar 1 tbsp
Bay leaf 2 pc
Parsley 10 g
Allspice 6 pc
Salt to taste

Roasting:

Beet 1 pc
Carrot 1 pc
Onion 1 pc
Butter 20 g
Ground black pepper to taste
Salt to taste

Recipe instructions

Step 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 beef with pork, chicken or turkey. But keep in mind that cooking time and calorie content will change. You can replace sausages with smoked sausages. Tomato paste in this recipe can be replaced with tomatoes in their own juice, fresh tomatoes or ketchup.

Step 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 ideal pan.

Step 3

Step 3
Shred the white cabbage.

Step 4

Step 4
Cut the boiled beef and ham into medium cubes. Cut the sausages into slices.

Step 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.

Step 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.

Step 7

Step 7
While the cabbage is cooking, prepare the frying.

Step 8

Step 8
Peel the carrots and beets, cut into small strips or grate on a Korean carrot grater.

Step 9

Step 9
Cut the onion into cubes.

Step 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 of the frying, add salt and pepper. 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.

Step 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.

Step 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.

Step 13

Step 13
Cover the pan with a lid and let the borscht steep for 10-15 minutes.

Step 14

Step 14
Pour Moscow borscht into bowls, sprinkle with chopped herbs and serve with sour cream. Bon appetit!

Additional rubrics

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