Russian soup. Borsch. How to cook in Moscow.
Ingredients for Moscow borscht:
Water-3 l
Bones — 1 kg
Onion — 2 PCs.
Beetroot — 400 g
Vinegar — 30 g
Cabbage-400 g
Carrots — 2 PCs.
Potatoes-300 g
Salt-20 g
Sugar — 60 g
Tomato paste — 70 g
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