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 Borscht "Moscow" Recipe
Very tasty borscht, with a taste of smoked meat. The whole family just loves him. The preparation is simple and fast. It's better to try it once!
Course Children's Food Ideas, First Course Dishes, Hot Dishes, Lunch Second Breakfast Dishes
Cuisine Russian Cuisine
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
Course Children's Food Ideas, First Course Dishes, Hot Dishes, Lunch Second Breakfast Dishes
Cuisine Russian Cuisine
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Fry the onion in butter (butter or vegetable), then add the carrots. Cut all vegetables into cubes.
    Fry the onion in butter (butter or vegetable), then add the carrots. Cut all vegetables into cubes.
  2. Cut the beetroot into cubes, add to the vegetables. In the same place we put chopped tomatoes or fresh tomatoes, sugar, vinegar (I add lemon juice) and simmer until soft.
    Cut the beetroot into cubes, add to the vegetables. In the same place we put chopped tomatoes or fresh tomatoes, sugar, vinegar (I add lemon juice) and simmer until soft.
  3. Cut the white cabbage into pieces. Put the cabbage in the boiling broth and cook for 15-20 minutes. If sauerkraut, then it must first be put out until soft and put in the broth together with beets.
    Cut the white cabbage into pieces. Put the cabbage in the boiling broth and cook for 15-20 minutes. If sauerkraut, then it must first be put out until soft and put in the broth together with beets.
  4. After 20 minutes after the start of cooking cabbage, add stewed vegetables to the broth: beets, carrots and onions. Cook everything together for about 20 minutes. 10 minutes before the end of cooking, put a meat set in the borscht: boiled beef, ham and sausages, cut into small strips or cubes. 5 minutes before the end of cooking borscht, season it with garlic, grated with lard. That's such a delicious and fragrant borscht turns out. When serving in a bowl, add the herbs and sour cream.
    After 20 minutes after the start of cooking cabbage, add stewed vegetables to the broth: beets, carrots and onions. Cook everything together for about 20 minutes. 10 minutes before the end of cooking, put a meat set in the borscht: boiled beef, ham and sausages, cut into small strips or cubes. 5 minutes before the end of cooking borscht, season it with garlic, grated with lard. That's such a delicious and fragrant borscht turns out. When serving in a bowl, add the herbs and sour cream.
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