Borsch Muskovskaia (Moscow-Style Beet Soup)
| Yield: | 1 Servings |
| Categories: |
| 2 | tb | Butter |
| 1/2 | c | Finely chopped onion |
| 5 | c | Beets; peeled and cut 1/8"x2" |
| 1/4 | c | Red wine vinegar |
| 1 | ts | Sugar |
| 2 | Tomatoes; peeled, seeded, coarse chopped* | |
| 2 | ts | Salt; or to taste |
| Freshly ground pepper; to taste | ||
| 2 | qt | Beef or vegetable stock |
| 2 | c | White cabbage; quartered, cored, coarsely chop |
| 4 | Sprigs parsley; tied w/1 bay leaf | |
| 1/2 | c | Finely chopped fresh dill or parsley |
| 1 | c | Sour cream |
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