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. Last Updated: 07/27/2016

Old-Moscow Borshch

Courtesy Of Yar
Yar's head chef, Maxim Tarusin, shares a recipe for StaroMoskovsky Borshch, served with garlic buns or pampushky.

For 10 servings:

256g carrots
610g beets
180g onions
245g potatoes
40g olive oil
60g lemons (for juice)
36g garlic
50g sugar
450g smoked pork brisket
300g pickled cabbage
2 tablespoons tomato paste


260g brioches
25g garlic
13g herbs (parsley, dill)
sour cream

Make a bouillon by boiling the smoked pork ribs in about 1.5 to 2 liters of water for four hours (i.e. 3 to 4 liters of bouillon per kilogram of brisket).

Chop the vegetables into strips. Braise the beet in lemon juice and tomato paste, adding sugar and salt. Saute the onion and carrot.

Boil the cabbage in the bouillon until ready. Add the onion, carrots and beets and boil until ready. Add pepper to taste. Remove brisket before serving. Rub half a garlic clove on the top of each brioche. Sprinkle the soup with herbs and serve it with the brioches and some sour cream in a sauce bowl on the side.