Borscht Moscow Style

Name: Borscht Moscow Style
Total time: 1 h
Yield: 4
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 0.4000000059604645 g; Salt 10 g; Cabbage 60 g; Sauerkraut 60 g; Green 4 g; Sour cream 100 g

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

CaloriesProteinsFatsCarbohydrates

104.5

kcal

3.1g

grams

7.4g

grams

6.9g

grams

Ingredients

4servings

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:
1. Carrot: 20 g
2. Onion: 10 g
3. Sweet pepper: 20 g
4. Garlic: 8 g
5. Vegetable oil: 4 ml

2
Fry the beetroot in butter, add vinegar, sugar, tomato paste and simmer until cooked.
Required ingredients:
1. Butter: 10 g
2. Vinegar 9%: 10 ml
3. Sugar: 8 g
4. 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:
1. Beef broth: 800 ml
2. Cabbage: 60 g
3. Carrot: 20 g
4. Onion: 10 g
5. Sweet pepper: 20 g

4
Mix and add stewed beetroot, spices, and garlic.
Required ingredients:
1. Garlic: 8 g
2. Bay leaf: 1 g
3. Paprika: 1 g
4. Hot paprika: 0 g
5. Salt: 10 g

5
Pour into plates and garnish with greens. Serve with sour cream.
Required ingredients:
1. Green: 4 g
2. Sour cream: 100 g

Borscht Moscow Style

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