Borshch Moskovsky(Borscht)

1. 1

   Melt butter over medium heat and render the bacon; do not brown.

2. 2

   Add the onions and cook 3 minutes. Add the garlic and cook 2 minutes until both are translucent. Add the celery and carrots, and cook another 3 minutes.

3. 3

   Stir in th ebeets, red wine vinegar, sugar, tomatoes, 1 tsp of salt and a dash of pepper. Add 1 cup of the stock and simmer, covered, for 15 to 20 minutes.

4. 4

   Add the remaining stock, cabbage and potatoes and bring to a boil. Reduce heat, submerge the parsley and bay leaf and simmer, partially covered, til the potatoes and cabbage are tender, but still retain their shape.

5. 5

   Serve with a dollop of sour cream and a touch of dill on top as a garnish.

No additional tips available.