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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 417.47 Kcal (1748 kJ) | ||
| Calories from fat | 141.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.73g | 24% | |
|---|---|---|---|
| Cholesterol | 72.55mg | 24% | |
| Sodium | 2110.07mg | 88% | |
| Potassium | 1457.55mg | 31% | |
| Total Carbs | 37.61g | 13% | |
| Sugars | 17.71g | 71% | |
| Dietary Fiber | 8.94g | 36% | |
| Protein | 34.51g | 69% | |
| Vitamin C | 62.7mg | 105% | |
| Iron | 2.9mg | 16% | |
| Calcium | 206.7mg | 21% | |
| Amount Per 100 g | |||
| Calories | 37.93 Kcal (159 kJ) | ||
| Calories from fat | 12.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.43g | 24% | |
|---|---|---|---|
| Cholesterol | 6.59mg | 24% | |
| Sodium | 191.74mg | 88% | |
| Potassium | 132.44mg | 31% | |
| Total Carbs | 3.42g | 13% | |
| Sugars | 1.61g | 71% | |
| Dietary Fiber | 0.81g | 36% | |
| Protein | 3.14g | 69% | |
| Vitamin C | 5.7mg | 105% | |
| Iron | 0.3mg | 16% | |
| Calcium | 18.8mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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