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Moscow borscht with beetroot

Moscow Borscht with Beets

A delicious borscht with the aroma of smoked meats to feed and warm the whole family! This incredibly tasty borscht, fragrant with smoked meats, has joined my collection of borscht recipes. It's handy to make when you already have broth and smoked meats on hand and want to whip up such an appetizing, delicious dish as borscht quickly! Most of the time goes into boiling the beef. Everything else comes together fast. The dish turns out very hearty thanks to the generous amount of meat in it. The men will definitely love it, and the women should too!

Sweet-Tooth Mom

Recipe author

Composition / ingredients

Servings:

Pork (namely 80 g smoked-cooked ham and 150 g other smoked pork to your taste)

230

Pork fatback (specifically back fat)

100

Beef (boiled)

120

Frankfurters (or 3 pcs.)

Meat broth (or 2 liters)

1.5

Butter (or odorless vegetable oil)

Beets

Cabbage (or 250 g fresh or sauerkraut)

200

Carrots (medium)

Root vegetable (or dried to taste; I used fresh parsley root)

Onion (or 2 pcs.)

Tomato paste (or 2 fresh tomatoes)

Sugar

Vinegar (or lemon juice)

Salt

Sour cream

200

Fresh herbs

Garlic

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 5 g

Fats 47 % 8 g

Carbohydrates 24 % 4 g

107 kcal

GI: 50 / 0 / 50

Cooking method

Step 1:

Gather the ingredients for the recipe. First, boil a piece of beef until tender, 1–2 hours (depending on the quality of the meat). This gives you both broth and boiled meat for the borscht. Wash and trim all the vegetables, root vegetables, and herbs.
Step 2:

Cut the white cabbage into squares.
Step 3:

Add the cabbage to the boiling broth and cook for 15–20 minutes. If you're using sauerkraut, stew it until soft first and add it to the broth along with the beets.
Step 4:

While the cabbage cooks, dice the parsley root, carrots, and onion.
Step 5:

In the butter (or vegetable oil), sauté the onion, then add the carrots.
Step 6:

Add the beets, diced the same way, to the vegetables in the pan, along with the tomato paste or chopped fresh tomatoes, sugar, and vinegar (or lemon juice).
Step 7:

Simmer everything until soft, stirring occasionally with a spatula.
Step 8:

After the cabbage has cooked for 20 minutes, add the vegetables stewed with the tomato to the broth. Cook everything together for about 20 more minutes.
Step 9:

Meanwhile, cut the boiled beef, smoked-cooked ham, and frankfurters into cubes or thin strips.
Step 10:

Cut up any other smoked pork you have the same way.
Step 11:

Ten minutes before the end of cooking, add all the cut-up meats to the borscht: the boiled beef, ham, frankfurters, and smoked pork.
Step 12:

Five minutes before the borscht is done, season it with garlic mashed together with the back fat. If you don't care for back fat, you can leave it out — it's an optional ingredient. When serving, add chopped fresh herbs and sour cream to each bowl. The borscht turns out very fragrant and delicious! Ladle it into bowls and call the family to the table. Enjoy!