Borscht Moskovskaya (Russia) Moscow-Style Beet Soup
 
2 Tbsp  butter
1/2 cup  finely chopped onions
1-1/2 lb.  beets, peeled and cut into strips 1/8 inch wide by 2
  inches long, about 5 cups
1/4 cup  red wine vinegar
1 tsp  sugar
2   tomatoes, peeled, seeded and coarsely chopped
2 tsp  salt
  freshly ground black pepper
2 quart  beef stock
1/2 lb.  white cabbage, quartered, cored and coarsely shredded 1/4
lb.  boiled ham, cut into 1-inch cubes
1/4 lb.  all-beef frankfurters, cut into 1/2-inch-thick rounds
1 lb.  boiled brisket from the stock, cut into 1-inch cubes
4 sprig  parsley, tied together with 1 bay leaf
1/2 cup  finely cut fresh dill or chopped parsley
1 cup  sour cream
 
in a 6- to 8-quart pot, melt the butter over moderate heat. add the 
onions and, stirring frequently, cook 3 to 5 minutes or until they are 
soft but not brown. stir in the beets, then add the wine vinegar, 
sugar, chopped tomatoes, 1 teaspoon of the salt and a few grindings of 
black pepper. pour in 1/2 cup of the stock, cover the pan and simmer 
undisturbed for 50 minutes. pour the remaining stock into the pot and 
add the chopped cabbage. bring to a boil, then stir in the ham, 
frankfurters and beef. submerge the tied parsley and bay leaf in the 
soup, add another teaspoon of salt, and simmer partially covered for 
1/2 hour. transfer the borscht to a large tureen and sprinkle with 
fresh dill or parsley. accompany the soup with a bowl of sour cream, 
to be added to the borscht at the discretion of each diner. 
 
serves 6 to 8. 
 
 
source: joan weeks, cape girardeau 
 
-- 
(ID: 5764) Mirror: rec.food.recipes: Sat, Oct 16, 2004


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