Helga's Russian Borscht recipe
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- 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 caloriescarbohydrate: 33 gcholesterol: 72.4 mgfat: 32.5 gfiber: 8.4 gprotein: 28.3 gsaturatedFat: 14.7 gservingSize: -sodium: 763.1 mgsugar: 19.5 gtransFat: : -unsaturatedFat: : -
Directions Helga's Russian Borscht
Directions
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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.