Setting a Place . . . and Borshch Moskovskaia

The gone-befores

are here with us

in our memory

in our keeping. . .

(by Maude Meehan) 

Dad:  December 13, 1901 - July, 1983

Matt: December 13, 1932 -  September 21, 1999

Mom:  October 2, 1912 - November 13, 2007

George:  March 27, 1935 - July 24, 2013

                                                                Donald: July 21, 1936 - November 27, 2015

                                                                Steven: December 14, 1962 - November 11, 2016

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Ukrainian Saying: Without bread, it’s no lunch.  Without cabbage, it’s no borsch.  

Без хліба – не обід; без капусти – не борщ (Bez khliba – ne obid; bez kapusty – ne borshch).

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BORSHCH MOSKOVSKAIA  (to serve 6-8)

            From:  RUSSIAN COOKING by Helen & George Papashvily.  Time-Life, c1969

1 pound beef (top round or sirloin)

8 cups beef stock (canned)

2 tbsp butter

½ cup chopped onions

1 ½ pounds beets

¼ cup red wine vinegar

1 tsp sugar

2 tomatoes (medium or large)

2 tsp salt (divided)

¼ tsp pepper

½ pound white cabbage

¼ pound boiled ham, cut into small cubes

¼ pound all-beef frankfurters

4 sprigs parsley

1 bay leaf

1 cup sour cream

½ cup finely chopped dill

*Put beef and 2 cups stock in small saucepan.  Bring to a boil and skim.  Lower heat, partly cover, and simmer for 1 hour.

*Chop onions and set aside.

*Peel and cut beets into strips.  Set beside stove.

*Finely chop tomatoes.  (Otherwise, you must peel them.)  Set beside stove.

*Cut ham into small cubes and set aside.

*Cut frankfurters into ½ inch lengths.  Add to ham.

*Cut the now-cooked beef into small cubes and add to the franks.  Put in fridge.

*Cook onions in butter in a large pot (like a Dutch oven) for 3 to 5 min until soft but not brown. 

*Add beets, vinegar, sugar, tomatoes, pepper, ONLY ½ cup of stock, and ONLY ONE TEASPOON SALT.

*Cover and simmer undisturbed over low heat for 50 minutes.   The liquid will be almost all gone so be careful not to have the heat too high.

(I prepared the soup to this point a day ahead.  This isn’t necessary but I’m just saying it can be done that way if that will help the cook.)

*Coarsely shred the cabbage into strips about ½ inch wide and 1 to 2 inches long.

*Add the remaining stock to the pot and add the cabbage.  Bring to a boil.

*Add ham, frankfurter, beef, parsley, bay leaf, and another teaspoon of salt.  (The borsch was very tasty but a bit salty so you may want to put in only one half teaspoon of salt right now.)  Simmer partially covered for ½ hour.

*Remove the parsley sprigs and bay leaf when serving.

Chop the dill and set on the table in a small bowl with a spoon.  Also, set out a dish of sour cream to pass around. 

OR

Serve the borsch with a dollop of sour cream and a sprinkling of dill.