Recipe - Borsch Muskovskaia (Moscow-Style Beet Soup)

4 md Beets
2 cup Cabbage
8 ounce Beef (bones optional)
1 cup Carrots
2 Stalks celery
1 One half cup Leeks
1 One half cup Onions
One fourth cup Butter
4 cup Beef stock
One fourth cup Tomato puree
1 tablespoon Vinegar
1 One half cup Sour cream
Salt and pepper (to taste)
1 Sprig (small) fresh dill

submitted by: zarina@gopher.ccbr.umn.edu (Zarina Alloo, Minneapolis, MN)
Peel and cut 2 beets into 2" long by 1/4" thick julienne. Cut beef into 1"
julienne. Cut cabbage, carrots, leeks and onions into large julienne and
celery into slices. Melt the butter in a large saucepan. Add beef (and
bones if using) and brown it for a few minutes. Add the carrots, celery,
leeks and onions and seal with lid on for about 5 minutes. Add beets and
cabbage and continue to sweat (cook with the lid on). After about 7
minutes, add the stock and bring to a boil. Lower the heat and simmer
(covered) for 1One half to 2 hours or until the meat is cooked.

Peel and grate the remaining 2 beets finely. Place in a bowl and add
vinegar, a pinch of salt and enough water to cover this process will
"bleed" the beets and give red colour to the finished soup. When the soup
is cooked, add the strained juice from the grated beets. Adjust seasonings.

Serve with a spoonful of sour cream and fresh, chopped dill.

Notes: Measure the vegetables AFTER cutting them. I normally parboil beef
cubes in plenty of water and One half teaspoon each crushed garlic and ginger
before cutting into juliennes. I then use the stock in making the soup.
This cuts down on the cooking time and the garlic and ginger give a
wonderful aroma to the Borscht. This is a personal variation from the
traditional method of making this soup.

DAVE DAVIDG@CLAM.RUTGERS.EDU

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