Borscht Moscow Style

4 servings

60 minutes

A quiet, calm recipe that requires two types of cabbage: raw and pickled. Recipe by Alena Solodovichenko, chef of "Dr. Zhivago.

Energy value per serving

• Calories: 104.5
• Proteins: 3.1g
• Fats: 7.4g
• Carbohydrates: 6.9g

Ingredients

• Beef broth: 800 ml
• Vinegar 9%: 10 ml
• Butter: 10 g
• Sugar: 8 g
• Tomato paste: 20 g
• Sweet pepper: 20 g
• Carrot: 20 g
• Onion: 10 g
• Vegetable oil: 4 ml
• Garlic: 8 g
• Bay leaf: 1 g
• Paprika: 1 g
• Hot paprika: 0 g
• Salt: 10 g
• Cabbage: 60 g
• Sauerkraut: 60 g
• Green: 4 g
• Sour cream: 100 g

Cooking steps

1. Cut the carrot, onion, bell pepper, beetroot, and cabbage into thin strips. Chop the garlic finely. Sauté the onion, carrot, and pepper in vegetable oil.

   Required ingredients:

   • Carrot: 20 g
   • Onion: 10 g
   • Sweet pepper: 20 g
   • Garlic: 8 g
   • Vegetable oil: 4 ml

2. Fry the beetroot in butter, add vinegar, sugar, tomato paste and simmer until cooked.

   Required ingredients:

   • Butter: 10 g
   • Vinegar 9%: 10 ml
   • Sugar: 8 g
   • Tomato paste: 20 g

3. Put the broth on medium heat and bring to a boil. Add the chopped cabbage and bring to a boil again. Then add the sautéed onions, carrots, and peppers.

   Required ingredients:

   • Beef broth: 800 ml
   • Cabbage: 60 g
   • Carrot: 20 g
   • Onion: 10 g
   • Sweet pepper: 20 g

4. Mix and add stewed beetroot, spices, and garlic.

   Required ingredients:

   • Garlic: 8 g
   • Bay leaf: 1 g
   • Paprika: 1 g
   • Hot paprika: 0 g
   • Salt: 10 g

5. Pour into plates and garnish with greens. Serve with sour cream.

   Required ingredients:

   • Green: 4 g
   • Sour cream: 100 g