Moscow borscht
10 servings
40 minutes
Moscow borscht is a true classic of Russian cuisine, combining rich meat broth, caramelized beetroot, and aromatic vegetables. Its roots go back to the history of Moscow gastronomy, where it became a symbol of home comfort and hospitality. Borscht has a rich, deep flavor where the acidity of vinegar and tomatoes is perfectly balanced by the sweetness of beets and carrots. The hallmark of Moscow borscht is the careful sautéing of vegetables that gives it a rich color and thick texture. It is served with fresh herbs and sour cream that adds tenderness and softness to the taste. On the second day, borscht gets even better as its flavor unfolds anew, making it an ideal dish for family lunch or cozy evening. This borscht is not just food but a whole gastronomic story with vibrant character and traditions.
1
Cook meat broth. Pour water over the beef and bring to a boil. Add vegetables - carrot, onion, garlic, parsley stems - to the broth. Reduce heat and let it simmer slowly for one and a half hours. The readiness of the broth is also determined by the meat: it should be cooked, edible, and tender. Once everything is cooked, strain the broth.
- Beef chuck (shoulder): 1.5 kg
- Water: 5 l
- Carrot: 3 pieces
- Onion: 3 heads
- Garlic: 3 cloves
- Parsley: 1 bunch
2
Cut the beet into strips.
- Beetroot: 3 pieces
3
Place a pot or skillet on high heat, pour in vegetable oil, add beetroot, and sauté on high heat for 5-10 minutes until the beetroot is browned and caramelized.
- Vegetable oil: 100 ml
- Beetroot: 3 pieces
4
Pour vinegar into the beetroot, stir, then add tomato paste. Vinegar is needed for borscht to prevent the beetroot from losing its color. Tomato paste is needed for color and taste to balance sour and sweet. Watch carefully so that the tomato paste doesn't burn—it is heavy and settles quickly at the bottom of the pot. Add sugar, salt, black pepper to taste, bay leaf, stir, then add two ladles of broth. Place the pot with beetroot in marinade on low heat, cover with a lid or foil and let it simmer for an hour or even an hour and a half.
- Vinegar: 50 ml
- Tomato paste: 100 g
- Sugar: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
- Bay leaf: 3 pieces
- Water: 5 l
5
When the beet is almost ready, slice two onions into half rings and fry them in vegetable oil. At the same time, heat the broth.
- Onion: 3 heads
- Vegetable oil: 100 ml
6
While the onion is frying, cut two carrots into strips, add to the onion, and fry.
- Carrot: 3 pieces
7
Cut the cabbage into strips. Blanch it to release the cabbage aroma; this step can be skipped if the smell doesn't bother you.
- White cabbage: 0.5 piece
8
Add cabbage to the hot broth and let it cook. Cabbage should be added first as it takes longer to cook than potatoes, not to mention the almost ready beets, carrots, and onions. Bring the broth with cabbage to a boil, let it simmer for a minute, and reduce the heat to minimum.
- White cabbage: 0.5 piece
9
Cut four potatoes into sticks. Add to the broth with cabbage. This step can be skipped, as the borscht will be good even without potatoes.
- Beetroot: 3 pieces
10
Finely chop the garlic. Chop the parsley leaves.
- Garlic: 3 cloves
- Parsley: 1 bunch
11
After 12-15 minutes of adding the cabbage (taste the cabbage: if it's almost ready, the moment has come), add the sautéed onions and carrots to the broth. Bring to a boil.
- Onion: 3 heads
- Carrot: 3 pieces
12
Remove the beef from the bone, cut it into small flat pieces or strips. Add to the broth. Transfer the beet along with all the juices it was stewed in to the broth. Then add garlic. Season with salt and pepper to taste, and let the borscht simmer for a few more minutes.
- Beef chuck (shoulder): 1.5 kg
- Beetroot: 3 pieces
- Garlic: 3 cloves
- Ground black pepper: to taste
- Salt: to taste
13
Pour the borscht into bowls, sprinkle with herbs, and add sour cream if desired. Naturally, on the second day, the borscht will taste even better.
- Parsley: 1 bunch
- Sour cream: to taste
