Russian Borscht
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good borscht
- Ready In:
- 2hrs 50mins
- Serves:
- Units:
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
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.
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RECIPE MADE WITH LOVE BY
@seattlelove
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