Moscow borsch

Borscht refers to the dishes of Ukrainian cuisine, but it is popular with many other nations. Recipes for this cabbage soup and beets, there are various. The most unusual option is Moscow borscht. It is prepared from several types of meat and sausages, because of which a bit like a meat hodgepodge. However, the taste and color is characteristic of traditional borscht. The name of the soup was due to the fact that his recipe often included sausages, which were difficult to get outside the capital. Today, this product is available to residents of any region, and each hostess can cook Moscow borscht in her kitchen.

Cooking Features

The recipe for Moscow borscht includes a significant number of ingredients, so it may seem complicated at first glance. In fact, even an inexperienced cook will master the process. The main thing - do not violate the technology of cooking this unusual first course.

When cooking, it is important to give Moscow borsch a rich red color, typical of this category of soups. To do this, use tomato paste (or fresh tomatoes) and beets. If it becomes discolored, the dish will acquire an unappetizing maroon shade. In order not to let the color boil, beets are added to the soup already finished and no more than 10 minutes before the borscht pan is removed from the stove. Preservation of a rich hue of a vegetable contributes to its processing with lemon juice or vinegar.
When cooking borscht, it is important to observe the correct ordering sequence of products. Put potatoes in boiling broth, 5 minutes after it lay fresh cabbage, boiled meat and sausages are added after it, roasted vegetables are dipped in soup, and greens are added to the soup. After laying the last ingredient, the soup is allowed to boil for several minutes, otherwise it will quickly deteriorate.
Borsch will not be appetizing, if the broth for him to cook the wrong. Be sure to remove the foam that appears on the surface when cooking meat, do not let the broth boil strongly, and then it will come out transparent.
The accuracy of cutting vegetables and other ingredients also affects the aesthetics of the dish. Grind them as indicated in the recipe, do not make the pieces too large, shapeless.
The taste of Moscow borsch strongly depends on the quality of meat and sausages. Save when choosing these products is not worth it.
If the borsch is allowed to stand for a day, it will taste better. If you want to try it on the same day, hold it under the lid after cooking for at least 20-30 minutes.

Moscow borscht is served to the table almost as traditional: with greens and sour cream. Dumplings should be replaced with croutons with garlic or without.

Moskovsky borsch with ham and sausages

Composition:

beef on the bone - 0.5 kg;
ham - 100 g;
sausages - 100 g;
beets - 100 g;
carrots - 100 g;
onions - 100 g;
white cabbage - 100 g;
butter - 40 g;
tomato paste - 40 ml;
sugar - a pinch;
apple cider vinegar (6%) - 5 ml;
water - 2, 5 l;
salt, spices - to taste.

Method of preparation:

Wash the beef, cover it with water, put on medium heat.
Wash the cabbage, remove the top leaves. Chop the vegetable finely into a straw.
Scrape carrots, wash, dry. Scrape straws or chop with a grater for Korean salads.
Peel the beets, cut into short strips.
Remove the husks from the bulb. Cut the onion into thin quarters of rings.
When the water in the meat pot boils, remove the foam. Reduce heat, cover the lid, leaving a gap. Boil 1-1,5 hours, until the meat is easily behind the bones. 10-20 minutes until cooked, add salted broth to taste, add pepper, bay leaf, and other spices.
Remove the prepared meat from the pan, cool it, cut it into cubes about 1 cm in size.
Cut ham into strips, sausages - into slices.
Strain the broth, put it on the stove. When it boils, put cabbage into it.
Melt butter in a pan, put onions and carrots in it. Fry them until golden brown, reduce heat.
Put the beets in the pan, fry them together with other vegetables for 5 minutes.
Pour vinegar, sprinkle with sugar, mix. After 2-3 minutes, add the tomato paste and cook the vegetables with it for 5 minutes.
15 minutes after laying the cabbage, place the meat, ham and sausages in the borscht. After 5 minutes, enter the vegetable fry.
Cook the soup for another 5-10 minutes, remove from heat.
Leave the pot on the stove under the lid for another half an hour.

The recipe for borscht differs not only in the presence of sausages and ham in it, but also in the absence of potatoes, which further enhances the similarity of this dish with hodgepodge.

Moscow soup with smoked

Composition:

boiled beef - 120 g;
smoked ham - 80 g;
sausages - 150 g;
fat - 100 g;
white cabbage - 0, 25 kg;
carrots - 150 g;
celery root - 100 g;
onions - 150 g;
broth - 2 l;
lemon juice - 20 ml;
butter - 50 g;
tomato paste - 40 ml;
beets - 0, 2 kg;
sugar - 5 g;
salt, spices - to taste;
sour cream, greens - to serve.

Method of preparation:

Cut the beef into small cubes, bacon and smoked ham - straws, sausages - in circles.
Clean the cabbage from the top leaves, wash, chop.
Cut peeled carrots and beets into thin strips.
Peel celery root, cut into small cubes.
Finely chop the onion free from the husk.
In one pan fry the fat, on the other melt the butter.
Fry onion and celery root in butter for 5 minutes. Add the tomato paste to them, passe until it turns orange.
When the fat in the other pan is melted, put carrots and beets in it, fry them for 5 minutes.
Add sugar and lemon juice, continue to fry for the same amount.
Pour the soup soup soup ladle into the pan with carrots and beetroot. Stew vegetables until soft.
Boil the broth. Put the cabbage in it. Boil 15 minutes.
Add meat products.
When the soup starts to boil again, put the roast in it with the roots.
After the next boiling of the soup, add carrots and beets to it.
Boil for 10 minutes, then turn off the burner and leave the soup under the lid for 20 minutes.
Pour into plates, season with sour cream, sprinkle with chopped greens and serve to the table.

The aroma of smoked meat gives this soup unique notes. You can cook it from sauerkraut. In this case, it is laid first, and the remaining ingredients can be added within 5 minutes after that.

Moscow borsch in a slow cooker

Composition:

fresh cabbage - 150 g;
sauerkraut - 50 g;
cabbage pickle - 20 ml;
beets - 150 g;
carrots - 150 g;
onions - 100 g;
sweet pepper - 150 g;
tomato paste - 40 ml;
vegetable oil - 40 ml;
garlic - 2 cloves;
boiled chicken meat - 100 g;
sausages - 100 g;
water - 1 l.

Method of preparation:

Prepare the vegetables. Onions and pepper cut into quarters of rings, carrots and beets - straws, chop cabbage, cut garlic into small pieces.
Pour oil into the multicooker bowl, put the onion and carrot into it. Turn on the unit by selecting the “Baking” or “Frying” program.
After 5 minutes, add the beets and sauerkraut.
After another 5 minutes, add the brine, garlic and tomato paste, stew, using the same program, until the beets are soft.
Put the vegetables out of the multicooker, put fresh cabbage and pepper into it. Pour in water. Run the “Soup” program. Set the timer to 40 minutes.
Cut the chicken fillet into cubes, sausages - in circles, put them in a multicooker bowl 20 minutes before the program ends.
5 minutes after laying the meat products put the rest of the ingredients.
When the soup is ready, leave it to infuse for 20 minutes in the heating mode.

The absence of a smart unit in the house will not be a problem for the smart housewife: according to this principle, borsch can be cooked in a saucepan.

Moscow borsch differs from the traditional inclusion of sausages in the composition and the exclusion of potatoes from it. It has a unique taste, but with characteristic notes of classic borsch, an appetizing red color. Even an inexperienced cook can handle this dish.

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