Moscow borscht with smoked meats
6 servings
180 minutes
A ton of ingredients, including chicken, pork ribs, ham bone, and sausages! Recipe by Vlad Piskunov, brand chef of the Matryoshka restaurant.
1
Chop the onion and carrot into small cubes, and cut the beetroot into strips.
- Onion: 2 heads
- Carrot: 2 pieces
- Beet: 4 pieces
2
Fry the chopped vegetables in pork fat until half-cooked, add hot water, salt, and stew until fully cooked.
- Onion: 2 heads
- Carrot: 2 pieces
- Beet: 4 pieces
- Pork fat: 60 g
- Salt: to taste
3
In a separate deep pan or pot, stew the thoroughly washed and squeezed cabbage. The cabbage should become soft and completely change its color, so it's better to stew it for a long time on low heat.
- Sauerkraut: 500 g
4
In a large pot, boil broth from chicken or beef brisket, adding (if available) a ham bone that should be chopped before cooking. Boil for about 2 hours, then strain the broth and remove the bones and meat.
- Chicken: 1 piece
- Ham bone: 1 piece
5
Remove the casing from the sausage and hot dogs and slice them into rounds. Cut the ribs individually and chop them into two or three pieces.
- Sausages: 300 g
- Krakow sausage: 300 g
- Smoked pork ribs: 600 g
6
Add vegetables, stewed cabbage, sausages, sausage, ribs, bay leaf, and pepper to the boiling broth. Cook for about half an hour.
- Onion: 2 heads
- Carrot: 2 pieces
- Beet: 4 pieces
- Sauerkraut: 500 g
- Sausages: 300 g
- Krakow sausage: 300 g
- Smoked pork ribs: 600 g
- Bay leaf: to taste
- Ground black pepper: to taste
7
In a small pan, sauté the tomato paste in vegetable oil for 2-3 minutes. Add it to the borscht.
- Tomato paste: 2 tablespoons
- Vegetable oil: 2 tablespoons
8
Finely chop the garlic and dill and add them to the pot 10 minutes before cooking is done.
- Dill: to taste
- Salt: to taste
9
Serve Moscow borscht with unsweetened vatrushkas.