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Recipes - Russian Borscht

Recipe Name

Russian Borscht

Submitted by Guest
Recipe Description It's good hot or cold
Quantity 2 Quantity Unit Tablespoons 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
poundlamb
1
cup, choppedOnion, chopped
14
cupsstock, beef
1/4
cupred wine vinegar or white wine vinegar
2
tablespoonslemon juice fresh
1
1/2
cup, shreddedCabbage
1
cup, chopped or slicedTomatoes, diced (about 2 cups)
3
cupsBeets
2
leavesbay leaf
1
teaspoonsalt
1/2
teaspoonblack pepper
2
cupssour cream
4
tablespoonsMinced fresh dill
2
cupssour cream
Steps
Sequence Step
11. 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.
22. 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 a medium-low, cover, and simmer until the lamb and beets are tender, about 1 hour
33. 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.






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