Russian Borscht

Name: Russian Borscht
Prep time: 30 min
Cook time: 2 h 20 min
Total time: 2 h 50 min
Yield: 6 serving(s)
Ingredients: 2 tablespoons canola oil; 1 lb lamb stew meat, cut into 1/2-inch cubes; 1 onion, peeled and finely chopped; 3 1/2 quarts beef broth; 1/4 cup red wine vinegar; 2 tablespoons lemon juice; 1 1/4 lbs cabbage, cored and shredded; 1 1/2 lbs ripe tomatoes, diced; 2 lbs beets, peeled and diced (tops reserved); 2 bay leaves; 1 teaspoon salt; 1/2 teaspoon fresh ground black pepper; 1 pint sour cream; 1/4 cup chopped fresh dill

Be the first to review this recipe

Recipe by seattlelove

good borscht

MAKE IT SHINE! ADD YOUR PHOTO

READY IN: 2hrs 50mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

2

tablespoons canola oil
1

lb lamb stew meat, cut into 1/2-inch cubes
1

onion, peeled and finely chopped
3 ¹⁄₂

quarts beef broth
¹⁄₄

cup red wine vinegar
2

tablespoons lemon juice
1 ¹⁄₄

lbs cabbage, cored and shredded
1 ¹⁄₂

lbs ripe tomatoes, diced
2

lbs beets, peeled and diced (tops reserved)
2

bay leaves
1

teaspoon salt
¹⁄₂

teaspoon fresh ground black pepper
1

pint sour cream
¹⁄₄

cup chopped fresh dill

DIRECTIONS

Heat canola oil over medium-high heat in a large stockpot until very hot.
Add the cubed lamb, and sear until well browned. Stir in the onion, and cook until tender and translucent, about 2 minutes.
Pour in the beef broth, vinegar, and lemon juice; add the cabbage, tomatoes, diced beets, bay leaves, salt, and pepper. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the lamb and beets are tender, about 2 hours.
Chop the beet tops, stir into the borscht, and simmer an additional 15 minutes. Season to taste with salt and pepper. Garnish the soup bowls with a dollop of sour cream, and a sprinkling of dill after ladling in the soup.

Submit a Recipe Correction