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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, chopped | 1 | cup, chopped | Onion, chopped | 112 | ounce | veal stock | 1/4 | cups | red wine vinegar | 2 | tablespoons | lemon juice, fresh | 1 1/2 | cups, shredded | Cabbage | 1 | medium whole (2-3/5" dia) | Tomatoes | 3 | cups | Beets, peeledand diced | 2 | leaves | bay leaf - 2 WHOLE - NOT CRUMBLED | 1 | teaspoon | salt | 1/2 | teaspoon | black pepper | 2 | cups | sour cream | 6 | tablespoons | dill weed, fresh snipped (1/4 cup) |
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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-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 | 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 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 bowls with a dollop of sour cream, and a sprinkling of dill. |
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