Borscht is a very popular soup in many East European countries. You can recognize it by its reddish-purple color and sour-sweet taste. In Russia this soup is known has been made for hundreds of years.
Borscht was the favourite soup of the emperors Catherine the Great and Alexander II. It was loved by the writer Gogol. Even ballerina Anna Pavlova was fond of this high-calorie soup served with goose.
There are a lot of different kinds of borscht recipes. The main ingredient of this soup are beets. Traditional borscht is cooked with meat or possibly poultry, but you can also find vegetarian versions of this soup. The other vegetables include cabbage, carrots, potatoes, onions and tomatoes, and in some regions it might also include kidney beans, apples, turnips, vegetable marrows. Borscht is traditionally spiced with garlic, herbs and sour cream.
We believe you must try this soup during your Moscow tours.
But if you really like its taste you can cook it at home. Here we offer a simple and traditional recipe of borscht.
How to cook borscht?
500gr of beef (or meat on the bone)
1 / 3 of the head of Cabbage
1 large Carrot
3 tbsp of tomato paste (or 2 fresh tomatoes)
Salt, dill and parsley, garlic, sour cream
1 Cook the meat broth. When the meat is ready, remove it from the broth and chop it into small cubes.
2 Add sliced potatoes and cabbage into the broth.
3. While the cabbage and potatoes are cooked on a low heat cut carrots into strips, chop onions and grate the beet.
4. Fry onions and carrots stirring often. Then add grated beets with tomato paste or chopped tomatoes. Leave to simmer on a low heat until tender.
5. Place the stewed vegetables into the pan when potatoes are nearly ready. Add the chopped meat and cook 5 minutes more. Turn off the heat and leave the soup for 10 minutes.
6. Serve with sour cream, herbs and garlic.