Moscow Borscht with Fresh Cabbage
⏳ Time
1 hour
🥕 Ingredients
12
🍽️ Servings
8
Description
I guarantee an exceptional color... And the aroma... And the taste...
Ingredients
- Beetroot - 3 pieces
- Chicken Broth - 2 qt
- Carrot - 3 pieces
- Onion - 2 pieces
- Tomatoes - 3 pieces
- Potato - 3 pieces
- White Cabbage - 10.6 oz
- Herbs - 1.8 oz
- 20% Sour Cream - 1.8 oz
- Adjika - 1.1 oz
- Butter - 1.8 oz
- Beef - 7.1 oz
Step by Step guide
Step 1
I hope you have your broth ready. Ideally, it should have pieces of meat or chicken (otherwise, it'll be a very light version made with just water). At the very least, add a bouillon cube, which I personally dislike.
Step 2
Take 3 medium-sized beets, peel them, and grate (I always use a food processor with different attachments. The money spent on manicures is regretted :-)). So, grate the beets on a fine grater. Place them in a pot, add 1 teaspoon of sugar and 500 ml of water. Bring to a boil and then immediately remove from heat. Carefully drain the resulting beet juice into another container and set aside.
Step 3
Add 2 finely chopped onions to the diced beetroot, along with a couple of tablespoons of butter and some fat from the broth. Sauté over low heat. Grate a couple of carrots and add them to the vegetables. Next, add either blended tomatoes (I include them with the skin, which gets blended, but you can blanch them in boiling water and peel if you prefer). Use about 3 large tomatoes or 6 small ones. You can substitute the tomatoes with tomato paste, but that will give a different flavor. Let it simmer until it is slightly tender, being careful not to overcook.
Step 4
Meanwhile, add 3 potatoes, peeled and cut into sticks or cubes, to the boiling broth. Allow the broth with the potatoes to come to a boil (by the way, my husband can't stand potatoes in borscht — he believes it's only added by peasants for heartiness. Well, my kids just keep trying to fish out 'one more potato' for themselves. So, good luck figuring that out! :-))
Step 5
Shred the cabbage (1/3 of a head) as finely as possible (I use a food processor). Once the potatoes come to a boil, add the cabbage. Bring it back to a boil.
Step 6
Now transfer the sautéed vegetables (beetroot, carrot, onion) to the main pot with the cabbage and bring to a boil. Then reduce the heat and let it simmer for a few more minutes. I check the potatoes and cabbage for tenderness; I don't like overcooked vegetables, but they should be softer than al dente.
Step 7
When the vegetables are ready (to your liking), add beet juice and your favorite herbs. As soon as it comes to a boil, turn off the heat immediately and let the borscht steep for about 15–20 minutes before serving.
Step 8
Serve the herbs, sour cream, and adjika (my Philipp's favorite) separately.
Step 9
Enjoy my mom's borscht, everyone!!!
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