Helga's Russian Borscht recipe

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Ingredients

2 tablespoons canola oil
1 pound lamb stew meat, cut into 1/2-inch cubes
1 onion, peeled and finely chopped
3 ½ quarts beef broth
¼ cup red wine vinegar
2 tablespoons lemon juice
1 ¼ pounds cabbage, cored and shredded
1 ½ pounds ripe tomatoes, diced
2 pounds beets, peeled and diced (tops reserved)
2 bay leaves
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 pint sour cream
¼ cup chopped dill

Nutrition Info

528.4 calories
carbohydrate: 33 g
cholesterol: 72.4 mg
fat: 32.5 g
fiber: 8.4 g
protein: 28.3 g
saturatedFat: 14.7 g
servingSize: -
sodium: 763.1 mg
sugar: 19.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

Recipe Yield

6 servings

Recipe Note

We have a neighbor named Helga whose parents are from Russia. One day my husband and I were invited to dinner. My husband is a picky eater, but loves this dish made with beef instead of lamb. I think it's wonderful either way.

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