|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 2 | tablespoons | oil, canola | 1 | pound | lamb | 1 | cup, chopped | Onion, chopped | 14 | cups | stock, beef | 1/4 | cup | red wine vinegar or white wine vinegar | 2 | tablespoons | lemon juice fresh | 1 1/2 | cup, shredded | Cabbage | 1 | cup, chopped or sliced | Tomatoes, diced (about 2 cups) | 3 | cups | Beets | 2 | leaves | bay leaf | 1 | teaspoon | salt | 1/2 | teaspoon | black pepper | 2 | cups | sour cream | 4 | tablespoons | Minced fresh dill | 2 | cups | sour cream |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | 1. 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. | | 2 | 2. 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 | | 3 | 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 bowls with a dollop of sour cream, and a sprinkling of dill. |
|
