Title: Borshch Moskovskii - Moscow-Style Beet Soup
Categories: Russian Soup Vegetable Beef
Yield: 6 Servings

2	tb	Butter
1/2	c	Onions; finely chopped
1 1/2	lb	Beets, (about 5 cups) - cut into strips
1/4	c	Red wine vinegar
1	ts	Sugar
2		Tomatoes, peeled, seeded and - coarsely chopped
2	ts	Salt
		Black pepper; freshly ground
2	qt	Beef stock
1/2	lb	White cabbage, quartered,
		Cored; coarsely shredded
1/4	lb	Boiled ham - cut into 1-in cubes
1/4	lb	All-beef frankfurters - cut in 1/2-in rounds
1	lb	Boiled brisket from the stoc - cut into 1-in cubes
4		Sprig parsley,
		Tied together w/1 bay leaf
1/2	c	Dill or parsley - finely chopped
1	c	Sour cream

Recipe by: Recipes: Russian Cooking - Foods of the World - Time-Life In a 6- to 8-quart pot, melt the butter over moderate heat. Add the onions ans, stirring frequently, cook 3 to 5 mins, or until they are soft but not brown. Stir in beets, then add the wine vinegar, sugar, chopped tomatoes, 1 tsp of salt and a few grindings of black pepper. Pour in 1/2 cup of the stock, cover the pan and simmer undisturbed for 50 mins. Pour the remaining stock into the pot and add the shredded 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 tsp of salt, and simmer, partially covered, for 1/2 hr. Transfer to borshch 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 borshch at the discretion of each diner.

Posted by Dan Klepach From: Dale Shipp Date: 05-22-96 (F) Cooking Ä

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