Moscow borsch

Moscow borsch

Moscow borscht is traditionally cooked on beef meat with bones. The broth from this combination is obtained with a saturated protein and aroma of meat. In classic cooking, beef ribs rich in cartilage were used.

Pepper is the main ingredient that gives a unique delicate fresh taste to the whole gamut of Moscow borsch.

How to cook Moscow borsch

Cooking Moscow borsch requires a special attitude to cutting vegetables. The golden ratio is the rule:

  • onion - in cubes;
  • carrots, beets - on a coarse grater;
  • potatoes, bell peppers, white cabbage - straws.


  • beef meat on the bone - 900 grams;
  • Sterling onion - 2 pieces;
  • potato - 200 grams;
  • cabbage - 500 grams;
  • carrots ―1 piece;
  • Bulgarian pepper - 3 pieces;
  • tomato concentrate (paste) - 2 tablespoons;
  • vinegar - 0.5 tablespoon;
  • sugar beets - 100 grams;
  • granulated sugar - 4 teaspoons;
  • bay leaf - 2 pieces.

Moscow borsch. Step by step recipe

  1. Dip the meat in a four-liter container, cook with the addition of bay leaf. The meat will give its juices and absorbs the aroma of spices.
  2. Chop onion, set aside.
  3. Coarsely rub the carrots and beets.
  4. In boiling vegetable oil, brown the onion slices mixed with carrots.
  5. Combine the beets with butter, bring to readiness.
  6. Sliced ​​cabbage in boiling water. Add potatoes to straws. After five minutes of boiling, combine with frying.
  7. Add sugar, tomato paste, vinegar. After cooling, let it infuse before treating the household.

Tips for cooking delicious Moscow borsch

Considering the recipe for Moscow borsch, you can pay attention to the fact that all vegetables are brought to a rosy state, but not overcooked. The cooking rules give for all procedures with oil up to 2 minutes.

In order for the aroma of the dish in Moscow to be fully revealed in the flavor bouquet, you need to make several additions:

  1. When stewing vegetables in oil, you can add a couple of spoons of broth. So the vegetables will become softer.
  2. Some recipes mention ham and sausages. Such an addition will expand the palette of taste of cold cuts.
  3. The bone should be separated from the meat after the broth is fully cooked. Otherwise, it will add an oily taste.

A hearty dish is worthy of a solo serving for a feast, but can be seasoned with hearty sour cream. "I love to cook" wishes you bon appetit! And be sure to try cooking borsch with meat and Kuban borsch.

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