recipe wednesday… moscow edition

30 Nov

you know why we’re awesome? well i could go on and on here, but i’ll spare you… it’s because we are delivering a recipe wednesday even from the great tundra that is moscow. ok, it’s not a tundra at all, but it’s freaking cold and might as well be and siberia isn’t too far away (actually it is).  brief picture interruption: this is from last year, but thought you could use a pic of cdog and me…

now on to the recipe…

first snow brings smiles

so in true moscow fashion, we will deliver true moscow recipes. so get out your beets and your pork sausage… it’s time to make red borscht soup. (disclaimer: i haven’t actually tried it, but our friendly friend, greg-or-i, says it’s phenomenal and the best russian dish he has had the pleasure of eating, which isn’t saying much.)

all recipes helped us out with this one. have any of you ever tried borscht or made it? let us know… we’d love to hear from our loyal, wonderful, awesome readers.


  • 1 (16 ounce) package pork sausage


  • 3 medium beets, peeled and shredded
  • 3 carrots, peeled and shredded
  • 3 medium baking potatoes, peeled and cubed
  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 1 (6 ounce) can tomato paste
  • 3/4 cup water
  • 1/2 medium head cabbage, cored and shredded
  • 1 (8 ounce) can diced tomatoes, drained
  • 3 cloves garlic, minced
  • salt and pepper to taste
  • 1 teaspoon white sugar, or to taste
  • 1/2 cup sour cream, for topping
  • 1 tablespoon chopped fresh parsley for garnish


  1. Crumble the sausage into a skillet over medium-high heat. Cook and stir until no longer pink. Remove from the heat and set aside.
  2. Fill a large pot halfway with water(about 2 quarts), and bring to a boil. Add the sausage, and cover the pot. Return to a boil. Add the beets, and cook until they have lost their color. Add the carrots and potatoes, and cook until tender, about 15 minutes. Add the cabbage, and the can of diced tomatoes.
  3. Heat the oil in a skillet over medium heat. Add the onion, and cook until tender. Stir in the tomato paste and water until well blended. Transfer to the pot. Add the raw garlic to the soup, cover and turn off the heat. Let stand for 5 minutes. Taste, and season with salt, pepper and sugar.
  4. Ladle into serving bowls, and garnish with sour cream and fresh parsley.

3 Responses to “recipe wednesday… moscow edition”


  1. we are a year old « The Eats - July 13, 2011

    […] been a crazy year, full of amazing food, good friends, fun events, and amazing memories and this.  thanks to all who support cdog and me. we obviously wouldn’t keep doing this if you […]

  2. Halloween Cocktails – drink ‘em up! « The Eats - October 27, 2011

    […] 2 oz of vanilla infused Russian Standard vodka* (kteb and my vodka of choice…obvi) […]

  3. Happy New Year! « The Eats - January 11, 2012

    […] crap, where did 2011 go? It seems like yesterday Cdog and I were in Moscow and I was still working at KLAB. Before I know it, I will be at SHIFT a year. When I was younger, […]

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