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Recipes - russian borscht

Recipe Name

russian borscht

Submitted by

Guest

Recipe Description

Its good hot and cold.

Quantity	2	Quantity Unit	tablespoons	Servings
Prep Time (minutes)	20	Cook Time (minutes)	10	Ready In (minutes)	30

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Ingredients
Amt.	Measure	Ingredient



2	tablespoons	canola oil
1	pound	lamb, chopped
1	cup, chopped	Onion, chopped
7	pounds	veal stock
1/4	cups	red wine vinegar
2	tablespoons	lemon juice fresh
1 1/2	cups, shredded	Cabbage
1	cup, chopped or sliced	Tomatoes, seeded and diced
1	cup	Beets
2	leaves	bay leaf
1	teaspoon	salt
1/2	teaspoon	black pepper
2	cups	sour cream
4	tablespoons	dill weed

Steps

Sequence	Step

1	heat canola oil over medium high heat in a large stock pot until very high. add cubed lamb and sear until well browned stir in onion and cook until tender and translucent about 2 minutes.
2	pour in veal stock vingegar and lemon juice add the cabbage tomatoes diced beets bay leaves salt and pepper bring to boil over high heat then reduce heat to medium low heat cover and simmer until lamb and beets are tender about 1 hour
3	chop the beet tops and stir into the borscht and simmer an addition 15 minutes season to taste with salt and pepper garnish the soup bowls with a dollop of sour cream and sprinkle with dill.

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