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.
Calories104.5kcal
Proteins3.1grams
Fats7.4grams
Carbohydrates6.9grams
Beef stock
800
ml
9% table vinegar
10
ml
Butter
10
g
Sugar
8
g
Tomato paste
20
g
Bell 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
Fresh herbs
4
g
Sour cream
100
g
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.
- Carrot: 20 g
- Onion: 10 g
- Bell 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.
- Butter: 10 g
- 9% table vinegar: 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.
- Beef stock: 800 ml
- Cabbage: 60 g
- Carrot: 20 g
- Onion: 10 g
- Bell pepper: 20 g
4
Mix and add stewed beetroot, spices, and garlic.
- 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.
- Fresh herbs: 4 g
- Sour cream: 100 g
