Moscow Borsch

How to cook moscow borsch

Cook the meat with the ham ribs. Cut the cleaned beet in long slices. Heat the butter, fill the beet, and stew for a few minute, that the oil layer covers it. Then add a bit broth, tomato paste, sugar and cook with closed lid until the beet softens. If the color of beet isn’t bright, then fill 1/3 vinegar before cooking. Clean the carrot, parsley and onion. Cut in long slices and fry with butter. In the boiling broth fill the cabbage, cook for about 10-15min, add already cooked beet’s roots and cook 10min on a lower fire. Fill the spices and vinegar, cook for 5min. Chop already cooked meat, ham, cut the sausages in long slices, fill the broth and cook for about 10-15min. During serving fill the meat on the surface of the plate, fill the borsch, sour cream and cut greens on it.