If you set the condition that the food gives out maximum energy and heat, it should be served hot and be satisfying. Perhaps that is why traditional cuisine since the time of Kievan Rus includes a wide range of dishes, which, in theory, should be cooked and served hot. This recipe is also provided for by the recipe for Moscow borsch, and the dish itself is a real authentic culinary art!
It is no secret that the formation of Russian cuisine was significantly affected by the rather harsh climatic conditions inherent in some regions of the Russian Federation. Therefore, there are various hot soups, analogues which you will not find anywhere else in the world. And any self-respecting housewife has her own borscht - branded. And everyone thinks: it is her dish that is the most correct and the most delicious.
A bit of history
In Russian cooking, the recipe for Moscow borscht, according to many researchers, has Ukrainian roots, and it has taken root well in our conditions, as it were, developing and growing with new components. And today, few can refuse a plate of aromatic and tasty, hot first course. By the way, the debate on the origin of the dish itself - borsch - is not the first century. According to one hypothesis, borsch was first prepared in Kievan Rus. And over time it became very popular, it was loved not only by ordinary people, but also by representatives of the elite. For example, Catherine the Second called borsch “favorite food” and kept at her court even a special cook for cooking.
However, the priority in the place of birth of borsch is attributed to such peoples as Polish, Moldavian, Lithuanian. According to historians, at first these thick soups were prepared using beet kvass - it was diluted with water, then brought to a boil. After cooking, they were seasoned with herbs in the oven and salted. Such traditions are preserved today in Polish and Belarusian cuisines. It is also worth noting that the “right” borsch is a labor-intensive meal. The classic Moscow borsch (the recipe for its preparation is given below) is done in several stages, and cooking takes several hours. A dish will also require special processing, for example, of the same vegetables: beets are stewed separately, and onions and carrots go for special frying or dressing, as the hostesses call it. Such borsch is mentioned in many works of the classics of literature, Bulgakov and Mayakovsky, many others, treated them to the heroes of their works. Well, are you ready for a culinary action?
Borsch "Moscow". Classic recipe with photo
For preparation, we need: beef on the bone of the brain - with a kilogram, smoked ribs - 300 grams, a couple of medium carrots, a pound of beets, 2-3 onions, tomato paste, a little sugar and vinegar, parsley (root), a good head of cabbage, a few potato, vegetable oil, fresh herbs. These are the main ingredients. But since each mistress, as already mentioned, has her own borsch, variations are possible that complement the taste (we'll talk about them a little later). In general, the recipe for Moscow borscht differs from the Ukrainian, for example, variant in the absence of fat in the final product and the presence of smoked meats.
We just cook
- Beef (veal) and smoked pork ribs (can be replaced with other meat smoked) pour water, cook the broth (it will take from an hour to two). Filter the ready-to-cook semi-finished product, and take out the caught meat, separating it from the bones - it will go back to the dish - you can return it immediately to the broth.
- Cut the carrots with the onion and fry in vegetable oil. When the carrots begin to golden, introduce tomato paste and stew a little more.
- The washed and peeled beets are cut into thin strips, slightly allowed in oil. Add a little broth, vinegar with sugar, tomato and simmer until the product softens. At the end of the stew we add the fried roots, carrots and onions, and add another ten minutes.
- We shred cabbage medium-sized, put in the broth and cook for about ten minutes with the potatoes. Add the stewed dressing, cook the same amount of time. In the final, we introduce spices, turn off the fire and let it brew for half an hour under the lid.
- "Moscow" borsch (a recipe with a photo in front of you) is ready for use - you can go to the table!
About the variations
By the way, about additional ingredients. They should not fundamentally change the taste of this authentic dish. That is, roughly speaking, instead of borsch, you should not succeed, for example, with a beetroot soup or some other first dish. Lemon is one of the most popular supplements. If you introduce lemon, remove vinegar from the ingredients. Also, some people like to add fresh tomatoes to the borsch . Or add prunes. Everything is possible, but without busting, so as not to drown out the main bouquet of taste and aroma.
How to serve
Moscow borsch (classic recipe) is served at the table with sour cream, brown bread. In portioned dishes, sprinkled with chopped fresh herbs - parsley, dill, onion. You can add lard and garlic - as a reasonable addition. Or cut into slices of boiled pork. In general, someone like it. And enjoy your meal!