Classic borsch "Moscow" - recipe from the depths of centuries

If the condition is set that the food should give a maximum of energy and heat, it should be served hot and nourishing. Probably, therefore, traditional cuisine since the days of Kievan Rus includes a wide range of dishes, which, in theory, should be prepared and served hot. This filing also provides for the recipe for borscht "Moskovsky", and the dish itself - a real authentic culinary art!

It's no secret that the formation of Russian cuisine was influenced to a significant extent by the severe climatic conditions inherent in certain regions of the Russian Federation. Therefore, there are various hot soups here, analogues to which you will not find anywhere in the world. And any self-respecting housewife has its 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 culinary, the borscht recipe of the "Moskovskiy", according to many researchers, has Ukrainian roots, and it has perfectly taken root in our conditions, so to speak, developing and developing all the new components. And today few people will be able to give up the plate of a fragrant and delicious, hot first course. By the way, disputes on the origin of the food itself - borscht - are not the first century. According to one hypothesis, borsch was prepared for the first time 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 II called borscht "favorite food" and kept even a special chef in her own yard for cooking.

However, the priority in the birthplace of borsch is attributed to such peoples as Polish, Moldovan, Lithuanian. According to the historians' data, at first these thick soups were prepared with the help of beet kvass - it was diluted with water, then brought to a boil. After cooking, the stove was filled with herbs, salt. Such traditions are still preserved today in Polish and Belarusian cuisines. It is also worth noting that the "correct" borsch is laborious in cooking. Classic borscht "Moscow" (the recipe for its preparation is given below) is done in several stages, and cooking takes several hours. For the dish will require special treatment, for example, the same vegetables: beets stew separately, and onions and carrots go to a special frying or refueling, as it is called mistresses. This borscht is mentioned in many works of literature classics, Bulgakov and Mayakovsky, many others, were treated to the heroes of their works. Well, are you ready for the culinary action?

Borscht "Moscow". The recipe is classic with a photo

For the preparation we need: beef on the brain bone - with a kilogram, ribs smoked - gram 300, a pair of medium carrots, a half a beet, 2-3 onions, tomato paste, a little sugar and vinegar, parsley (root), a good head of cabbage, several Potatoes, lean oil, fresh greens. These are the main ingredients. But since every mistress, as already mentioned, has her own borscht, variations are possible that supplement the taste (we'll talk about them a little later). In general, from the Ukrainian, for example, the variant borscht "Moskovsky" is distinguished by the lack of fat in the final product and the presence of smoked products.

Cooking is easy

1. Beef (veal) and smoked pork ribs (can be replaced with other meat smoked products) are poured with water, cook broth (it will take from an hour to two). The finished semi-finished product is filtered, and the meat we take is disassembled, separating from the bones - it will go back to the dish - you can return it immediately to the broth.
2. Carrots with onions are sliced and fried in lean oil. When the carrot turns golden, add tomato paste and simmer a little more.
3. Washed and peeled beets are cut into thin straws, slightly added to the oil. Add a little broth, vinegar with sugar, tomato and stew until the product softens. In the ending of the fire, we add there the roasted roots, carrots and onions, we let in another ten minutes.
4. Cabbage shreds are not large, put in broth and cook for ten minutes together with potatoes. Add the stewed dressing, cook even 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.
5. "Moskovsky" borsch (a recipe with a photo in front of you) is ready for use - you can also to the table!

About variations

By the way, about additional ingredients. They should not radically change the taste of this authentic dish. That is, roughly speaking, instead of borscht you should not get, for example, beetroot or some other first course. The most popular additives include lemon. If you enter a lemon, remove the 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 muffle the main bouquet of taste and aroma.

How to serve

Borsch "Moskovskiy" (a classic recipe) is served to a table with sour cream, black bread. In portioned plates sprinkled with freshly cut fresh herbs - parsley, dill, onion. You can add lard and garlic - as a reasonable supplement. Or cut slices of boiled pork. In general, someone like it. And pleasant to everyone's appetite!