Moscow borsch
What could be better than a bowl of fiery borscht on a cold autumn day? Almost nothing! Let's make Moscow borscht. It is cooked without potatoes, but with a delicious assortment of meat products.
Photo: Denis KulikovInvestients:
- 700-800 g of beef shovel
- 1 onion
- 1 carrot
- 1 beetroot
- 1 tomato
- 1 tbsp. l. apple cider vinegar
- 2 tsp. granulated sugar
- 2 cloves of garlic
- 50 g of salted fat
- parsley and dill greens
- half medium cabbage fork
- 4 liters of water
- 2 tsp. salt
- 2 sausages
- 100 g of boiled-smoked bacon
- 100 g of doctor's sausage
- 100 g smoked sausage "Moscow"
- 100 g smoked chicken fillet
- 100 grams of ham
- 4 tbsp. l. vegetable oil
- sour cream, olives, lemon for filing
Preparation: 1. Cook over low heat for two hours of beef broth, carefully removing the foam. Salt one hour after boiling. While the broth is brewed, take care of vegetables and meat ingredients. Cabbage finely chop, beet cut or rubbed with thin straws, carrots - on a small grater, finely chop the onion. In a deep frying pan heat the oil, put the chopped onions and carrots, pass for 5 minutes. Then add grated tomato (peel will remain on the grater), and after 5 minutes, beet, sugar and vinegar. Covering with a lid, simmer on low heat for about 20 minutes, stirring. Add cabbage, chopped lard, garlic and greens and put out another 15 minutes. Meat delicacies cut into strips, sausages - slices. 6. From the broth remove the meat, separate from the stone, cut the meat into strips. In the boiling broth put the meat ingredients and the contents of the frying pan. Cook for three minutes, let it brew under the lid for 20 minutes. Serve with a slice of lemon, a couple of olives and greens. A selection of meat ingredients can be any. Usually for Moscow borsch take 5-6 kinds of meat products (sausages are mandatory!). If you, dear hostesses, prepare your beloved husband such a luxurious borsch - ask him for anything you want!
