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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | tablespoons | oil, canola | 1 | pound | lamb, chopped | 1 | cup, chopped | Onion, chopped, fine | 6 | cups | stock, beef | 1/4 | cup | red wine vinegar | 2 | tablespoons | lemon juice fresh | 1 1/2 | cup, shredded | Cabbage raw | 1 | cup, chopped or sliced | Tomatoes | 3 | cups | Beets | 2 | leaves | bay leaf | 1 | teaspoon | salt | 1/2 | teaspoon | black pepper | 2 | cups | sour cream | 4 | tablespoons | dill weed |
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Steps
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Sequence
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Step
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| | 1 | Heat canola oil over medium heat in a large stockpot intil very hot. Add cubed lamb, and sear until well browned. Stir in onion, and cook until tender and translucent, about 2 minutes. | | 2 | Pour in beef broth, vinegar, and lemon juice; add cabbage, tomattoes, diced beets, bay leaves, salt, and pepper. Bring to boil over high heat, then reduce heat to medium-low, cover and simmer until lamb and beets are tender, about an hour. | | 3 | Chop the beet tops, stir into borscht and simmer and additional 15 minutes. Season to taste with salt and pepper. Garnish soup bowls with dollop of sour cream, and sprinkle with dill. |
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