Borsch Muskovskaia (Moscow-Style Beet Soup)

Recipe look good to you?     

Borsch Muskovskaia (Moscow-Style Beet Soup) Ingredients

2 tb Butter	Freshly ground pepper; to
1/2 c Finely chopped onion	2 qt Beef or vegetable stock
5 c Beets; peeled and cut	2 c White cabbage; quartered,
1/4 c Red wine vinegar	4 Sprigs parsley; tied w/1 bay
1 ts Sugar	1/2 c Finely chopped fresh dill or
2 Tomatoes; peeled, seeded,	1 c Sour cream
2 ts Salt; or to taste

Instructions for Borsch Muskovskaia (Moscow-Style Beet Soup)

In a large soup pot melt the butter over moderate heat. Add the onions and cook 3 to 5 minutes until they are soft but not brown. Add the beets, vinegar, sugar, tomatoes, the salt and some black pepper. Add 1/2 cup of the stock and simmer covered for 45 minutes. Add the remaining stock and the shredded cabbage, and submerge the tied parsley and bay leaf. Simmer partially covered for an additional 30 minutes. Sprinkle with dill or parsley after serving, and serve the sour cream in a bowl to be added by each diner. Serves 6 to 8. * To peel tomatoes, make a small x shaped incision in the skin at the bottom of the tomato. Plunge into boiling water for 15 to 20 seconds, then immediately into cold water. The skin should slide off the tomato easily. NOTES : This is a meatless version of the classic Russian soup, which usually includes ham and beef. If you want to make it truly vegetarian, substitute vegetable broth or water for the beef stock. Recipe by: World Wide Recipes: TheChef@wwrecipes.com Recipe by A Standing Invitation Cookbook Posted to recipelu-digest by "Valerie Whittle" on Feb 19, 1998

Main Ingredient: SoupCuisine: Uncategorized

More like this...

Pisnyi Borsch (Meatless Beet Soup)

Carrot-Apple-Beet-Parsley Juice (Sweet Beet Juice)

Beets and Beet Greens Gratin (Hl)

Roasted Baby Beets and Sauteed Beet Greens