*  Exported from  MasterCook  *

               Borshch Moskovskii - Moscow-Style Beet Soup

Recipe By     : Recipes: Russian Cooking - Foods of the World - Time-Life
Serving Size  : 6    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Tbsp          Butter
     1/2  C             Onions -- finely chopped
   1 1/2  Lbs           Beets, (About 5 Cups) -- cut into strips
     1/4  C             Red Wine Vinegar
   1      Tsp           Sugar
   2                    Tomatoes, Peeled, Seeded And -- coarsely chopped
   2      Tsp           Salt
                        Black Pepper -- freshly ground
   2      Qts           Beef Stock
     1/2  lb            White Cabbage, Quartered, Cored -- coarsely shredded
     1/4  lb            Boiled Ham -- cut into 1-in cubes
     1/4  lb            All-Beef Frankfurters -- cut in 1/2-in rounds
   1      lb            Boiled Brisket From The Stock -- cut into 1-in cubes
   4      sprigs        Parsley, Tied Together W/1 Bay Leaf
     1/2  C             Dill Or Parsley -- finely chopped
   1      C             Sour Cream

In a 6- to 8-quart pot, melt the butter over moderate heat. Add the onions
ans, stirring frequently, cook 3 to 5 mins, or until they are soft but not
brown. Stir in beets, then add the wine vinegar, sugar, chopped tomatoes,
1 tsp of salt and a few grindings of black pepper. Pour in 1/2 cup of the
stock, cover the pan and simmer undisturbed for 50 mins.
Pour the remaining stock into the pot and add the shredded cabbage. Bring
to a boil, then stir in the ham, frankfurters and beef. Submerge the tied
parsley and bay leaf in the soup, add another tsp of salt, and simmer,
partially covered, for 1/2 hr.
Transfer to borshch to a large tureen and sprinkle with fresh dill or
parsley. Accompany the soup with a bowl of sour cream, to be added to the
borshch at the discretion of each diner.

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