- •Let the beef stock simmer gently for 6–8 hours – this is how the borscht develops its rich, deep flavour.
- •Prunes give the stock a subtle sweet note without making the soup sweet.
- •Add the beetroot, vinegar and garlic only at the end to preserve the beetroot’s freshness, colour and flavour.
- •Borscht tastes best the next day – let the soup rest for at least a couple of hours before serving.
Beef stock
- ✦500 g boneless beef topside or brisket
- ✦5 l cold water
- ✦200 g prunes
- ✦5 juniper berries
- ✦10 cloves
- ✦15 black peppercorns
- ✦3 bay leaves
- ✦1 tsp caraway seeds
- ✦2 tsp salt
Borscht
- ✦2 onions
- ✦2 carrots
- ✦2 tbsp tomato paste
- ✦4 tbsp sunflower oil
- ✦6 potatoes
- ✦200 g white cabbage
- ✦700 g cooked beetroot
- ✦7 garlic cloves
- ✦3 tsp 30% vinegar
- ✦salt, sugar and black pepper to taste
- ✦sour cream and chopped dill, parsley and spring onion, to serve
The secret of borscht is patience. The stock simmers for six to eight hours, the ingredients are added in the right order, and the finished soup tastes best after resting for at least a couple of hours – ideally until the next day.
Beef stock
Put the meat in a pot, pour in the cold water and bring to a boil. Skim off all the foam that forms on the surface. Reduce the heat, add all the remaining stock ingredients and simmer very gently for 6–8 hours with the lid slightly ajar, or until the meat is completely tender. Remove the meat from the pot and leave it to cool. Strain the stock through a clean towel or cheesecloth and return the pot to the stove. Cut the meat into small cubes and set aside.
Borscht
Cut the onions into half-rings and coarsely grate the carrots. Dice the potatoes and cover them with cold water. Finely shred the cabbage, peel the cooked beetroot and coarsely grate it. Finely chop the garlic.
Fry the onions and carrots in sunflower oil with the tomato paste until golden, add them to the boiling stock and cook for 14 minutes, skimming off any foam that forms. Add the potatoes, cabbage and cubes of meat to the soup and cook for another 14 minutes. Pour in the vinegar, add the beetroot and garlic, stir and take the pot off the heat. Season with salt, sugar and black pepper and leave the soup to rest for at least a couple of hours. Ideally, serve the borscht the next day.
To serve
Serve with sour cream, chopped fresh herbs (spring onion, dill and parsley) and dark bread. If you like, add a little more garlic and vinegar to the bowl.
Moon’s borscht begins with beef stock simmered with prunes and spices for 6–8 hours. The vegetables and beetroot are added in stages to balance the flavours and preserve the beetroot’s colour. Let the finished soup rest for at least a couple of hours, ideally until the next day, before serving. Serve with sour cream, fresh herbs and dark bread.
