Moscow Borscht with Potatoes
⏳ Time
2 hours
🥕 Ingredients
16
🍽️ Servings
6
Description
There are countless varieties of borscht. One could even say that there are as many recipes for borscht as there are people who make it. We decided to hold a master class where John Smith, the chef of a local restaurant, shared with us the fundamental principles of preparing this family of soups using Moscow borscht as an example. It was prepared with a slight deviation from the traditional recipe: Moscow borscht is usually made without potatoes.
Ingredients
- Bone-in Beef - 1½ kg
- Carrot - 3 pieces
- Onion - 3 heads
- Garlic - 1 head
- Parsley - 1 bunch
- 9% Vinegar - 1 fl oz
- Passata Tomato Sauce - 3.5 oz
- Sugar - 2 spoons
- Bay leaf - 3 pieces
- Beetroot - 4 pieces
- Vegetable Oil - 1 fl oz
- White Cabbage - ½ pieces
- Potato - 4 pieces
- Salt - to taste
- Ground Black Pepper - to taste
- Sour Cream - to taste
Step by Step guide
Step 1
Cook the meat stock. Take a good piece of meat on the bone and boil it in 5.2 liters of water until it reaches a boil. Add carrots, onion, garlic, and parsley stems to the stock. Reduce the heat and let the stock simmer slowly for 1.5 hours. The doneness of the stock is also determined by the meat: it should be cooked, edible, and tender. Once everything is cooked, strain the stock.
Step 2
Julienne the beetroot. Place a pot or saucepan over high heat, pour in vegetable oil, add the beetroot, and sauté on high heat for 5–10 minutes until the beetroot is browned and caramelized.
Step 3
The flavor of the borscht comes from the beetroots. The way they are marinated will determine the final taste of the borscht. Add 30–50 ml of vinegar to the beetroots, stir, then add tomato paste. Add 2 tablespoons of sugar, salt, and black pepper to taste, along with 3 large bay leaves. Mix well and add 2 ladles of broth. Do not add too much broth, or the beetroots will boil instead of simmering. Place the pot with the marinated beetroots over low heat, cover with a lid or foil, and let it simmer for 1 hour or even up to 1.5 hours.
Step 4
When the beetroot is almost ready, slice 2 onions into half-rings. Sauté the onions in a frying pan with vegetable oil. At the same time, heat the broth.
Step 5
While the onion is frying, julienne 2 medium carrots, add them to the onion, and sauté.
Step 6
Slice the cabbage into thin strips. Blanch it to release its cabbage essence.
Step 7
Add the cabbage to the hot broth and let it cook. The cabbage should be added first so that it has enough time to cook; it takes longer to become tender than the potatoes, not to mention the almost fully cooked beets, carrots, and onions. Bring the broth with the cabbage to a boil, let it simmer for 1 minute, and then reduce the heat to the lowest setting.
Step 8
Cut the potatoes into sticks. Add to the broth with cabbage. This step can be skipped, as the borscht will be good even without potatoes.
Step 9
Chop 2–3 cloves of garlic and the parsley leaves.
Step 10
After 12-15 minutes of adding the cabbage, add the sautéed onions and carrots to the broth. Bring to a boil. Chop the beef that was used to make the broth and add it to the pot. Transfer the beets along with all the juices they were cooked in to the broth. Then add the garlic. Season with salt and pepper to taste, and let the borscht simmer slowly for another 2-3 minutes. Serve with parsley and sour cream.
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