Moscow Borscht
A refined Moscow-style borscht that's more elegant and less rustic than traditional versions. This version includes mushrooms, prunes, and a touch of cognac for sophistication.
Ingredients
- 1 kg beef tenderloin, cubed
- 1 kg beets, peeled and grated
- 2 large onions, diced
- 3 carrots, grated
- 1 small cabbage, shredded
- 4 potatoes, cubed
- 200g wild mushrooms, sliced
- 100g prunes, pitted and chopped
- 2 tbsp tomato paste
- 1 tbsp cognac
- 2 tbsp white vinegar
- 3 cloves garlic, minced
- 2 bay leaves
- Fresh dill and parsley
- Smetana (sour cream) for serving
- Black bread for serving
- Salt and white pepper to taste
Ingredient Substitutions & Tips
- Beets: Can substitute with golden beets for a milder flavor
- Cabbage: Red cabbage can be used instead of green for extra color
- Sour cream: Greek yogurt or crème fraîche work as alternatives
- Fresh herbs: Dried herbs can be used (use 1/3 the amount)
Step-by-Step Instructions
Brown beef tenderloin in butter
All Steps
Brown beef tenderloin in butter
Add water and simmer for 1 hour
Sauté onions and carrots until golden
Add beets and cook until tender
Add mushrooms and prunes
Add cabbage and potatoes
Season with cognac, vinegar, and herbs
Simmer for 20 minutes
Serve with smetana and black bread
Pro Tips
- Let the borscht rest for at least 30 minutes after cooking for the best flavor
- Serve with a dollop of sour cream and fresh dill for authentic taste
- Borscht tastes even better the next day - perfect for meal prep!
- Freeze leftovers in individual portions for quick weeknight meals
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