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Recipes - Russian Borscht

Recipe Name

Russian Borscht

Submitted by Guest
Recipe Description It's good hot and cold
Quantity 2 Quantity Unit tbls Servings  
Prep Time (minutes) 20 Cook Time (minutes) 10 Ready In (minutes) 30
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
2
tablespoonsoil, canola
1
1/2
poundlamb, chopped
1
cup, choppedOnion, chopped
14
cupsKitchen Basics Chicken stock
1/4
cupred wine vinegar
2
tablespoonslemon juice fresh
1
1/2
cups, shreddedCabbage
1
cup, chopped or slicedTomatoes, chopped
3
cupsBeets, peeledand diced
2
leavesbay leaf - 2 WHOLE - NOT CRUMBLED
1
cupsalt
1/2
teaspoonblack pepper
2
cupssour cream
4
tablespoonsdill
Steps
Sequence Step
1Heat canola over medium-high heat in a large stockpot until veryhot. Add the cbed lamb, and sear untilwell browned. Stir in the onion, and cook until tender and translucent, about 2 minutes.
2Pour in the broth, vinegar, and lemon juiie; 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 1 hrs.
3Chop 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 if siur cream, and a sprinkling of dill.






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