Classic borsch "Moscow" - a recipe from time immemorial

If you put the condition that the food gave the maximum power and heat, it should be served hot and to be rich. Perhaps that is why the traditional cuisine since the times of Kievan Rus ' includes a wide range of dishes that, in theory, should be prepared and served hot. This filing provides for the borscht recipe «Moscow», and the dish – present authentic culinary art!

It's No secret that the formation of Russian cuisine to a significant extent influenced by the rather harsh climatic conditions inherent in certain regions. Therefore, here there are various hot soups, analogues of which you will not find anywhere else in the world. And any self-respecting housewife has the soup – corporate. And each thinks it is the right and most delicious.

A Little history

In Russian cuisine, borscht recipe «Moscow», according to many researchers, has Ukrainian roots, and he is well settled in our terms, so to speak, developing and acquiring all new components. And today, few people can refuse plates of delicious, hot first course. By the way, disputes on the question of the origin of dishes-borscht – are not the first century. According to one hypothesis, the soup was first prepared in Kievan Rus. And over time, became very popular, he was loved by not only ordinary people but also members of the elite. For example, Catherine II called the soup "favorite food" and contained in your yard even a special cook for cooking.

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However, the priority in the birthplace of borscht attributed to such peoples as the Polish, Moldavian, Lithuanian. According to data of historians, first, these stews were prepared with the help of beet kvass – it was diluted with water, then bring to a boil. After cooking in the oven filled with herbs, salted. These traditions persist today in the Polish and Belarusian cuisine. It is also worth noting that “correct” soup – time consuming to prepare food. Classic soup «Moscow» (its recipe given below) is done in several stages, and the cooking takes several hours. For the dish will need special handling, for example, the same vegetables: beets stewed separately, and onions and carrots are coming on a special roast or dressing, as it is called housewife. This soup is mentioned in many classics of literature, they treated the heroes of his works Bulgakov and Mayakovsky, and many others. So, are you ready for culinary action?

Soup «Moscow». The classic recipe with photo

To prepare, we need: beef on the bone brain – in pounds, 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 potatoes, vegetable oil, fresh herbs. It – main ingredients. But as every hostess, as already mentioned – your soup, the possible variations that complement the taste (talk about them a little later). In General from the Ukrainian, for example, borscht recipe “Moscow” differs in the absence of fat in the final product and the presence of smoke.

Just Prepare

1. Beef (veal) and smoked pork ribs (you can substitute other smoked meat) fill with water, boil the broth (it will take from one hour to two). Ready-made prefabricated filter, parse and caught the meat separating from the bones – it will go back to the dish – you can bring it immediately into the broth.
2. Carrots with onion chop and fry in vegetable oil. When the carrots are gold, enter the tomato paste and simmer some more.
3. Washed and peeled beets cut into thin strips, slightly pripuskaet in oil. Add a little broth, vinegar, sugar, tomatoes and simmer until tender product. At the end of the extinguishing add to the same roasted roots, carrots and onions, pripuskaet another ten minutes.
4. Cabbage cut small, put into the broth and cook for ten minutes along with the potatoes. Add stewed filling, cook for the same amount of time. In the final enter the spices, turn off heat and allow to infuse for half an hour under the lid.
5. “Moscow” soup (recipe with photos in front of you) ready to use – to the table!

Variations

By the way, about the additional ingredients. They should not radically change the taste of this authentic cuisine. That is, roughly speaking, instead of soup you don't have to be, for example, beetroot or some other first course. The most popular additives include lemon. If you are entering the lemon, remove the component of vinegar. Also some like to enter into the soup of fresh tomatoes. Or add the prunes. Everything is possible, without "busting", so as not to drown out the main bouquet of taste and aroma.

How to serve

Soup «Moscow» (the classic recipe) served with sour cream, black bread. In portioned plates, sprinkle with shredded fresh herbs-parsley, dill, onion. You can add bacon and garlic – as a reasonable Supplement. Or cutslices of pork. In General, as you like. And all enjoy your meal!