Moscow Borscht
The finished dish is glossy red in color, with a sweet-and-sour, refreshing flavor.
Ingredients
cooked beef slices
400 g
beef broth
2500 g
beets (julienned)
400 g
onion (julienned)
150 g
carrot (julienned)
150 g
cabbage (julienned)
400 g
sugar
75 g
vinegar essence
20 g
salt
20 g
dried chili
1 g
bay leaf
2 slices
peppercorns
1 g
roux (fried flour)
25 g
beef fat
150 g
tomato paste
200 g
cream
150 g
ground cumin
25 g
garlic
25 g
tomato (diced)
15 g
small sausages
15 g
ham slices
15 g
Instructions
1
Step 1
First, cut the beets, onion, and carrot into julienne strips separately, then add salt, sugar, and vinegar essence and marinate for about 1 hour. Heat the beef fat in a pan over heat, add the bay leaves, peppercorns, and dried chili and fry until fragrant, then add the beet strips, onion strips, and carrot strips and stew until about 60% cooked. Add the tomato paste and stew until the oil turns red, add the washed and shredded cabbage, pour in the beef broth, and bring to a boil.
2
Step 2
Use the roux to adjust the thickness of the soup, add salt, sugar, and vinegar essence to adjust the seasoning, and add the diced tomato and minced garlic.
3
Step 3
Use the beef broth to braise the beef slices, ham slices, and half of the sausages until they absorb the flavor.
4
Step 4
When serving the soup, place 1 slice of beef and 1 slice of ham and half of the sausages in each bowl, ladle in the soup, drizzle with cream, and sprinkle with ground cumin.
