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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | tablespoons | canola oil | 1 | pound | lamb | 1 | cup, chopped | Onion, chopped | 14 | cups | stock, beef | 1/4 | cup | red wine vinegar | 2 | tablespoons | lemon juice fresh | 1 1/2 | cup, shredded | Cabbage | 1 | cup, chopped or sliced | Tomatoes, diced (about 2 cups) | 3 | cup | Beets | 2 | leaves | bay leaf | 1 | teaspoon | salt | 1/2 | teaspoon | black pepper | 2 | cups | sour cream | 4 | tablespoons | Minced fresh dill |
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Steps
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Sequence
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Step
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| | 1 | 1. Heat canola oil over medium heat in a large stockpot until very hot. Add the cubed lamb, and sear until well browned. Stir in the onion, and cook unti; 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 peeper. 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 hour | | 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 bowl with a dollop of sour cream, and sprinkling of dill. |
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