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Prep Time: 30 Minutes Cook Time: 2 Minutes |
Ready In: 32 Minutes Servings: 6 |
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good borscht 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:
1. Heat canola oil over medium-high heat in a large stockpot until very hot.
2. Add the cubed lamb, and sear until well browned. Stir in the onion, and cook until tender and translucent, about 2 minutes.
3. 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.
4. 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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