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Recipes - Classic Russian Borscht

Recipe Name

Classic Russian Borscht

Submitted by Guest
Recipe Description It can be served 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
tablespoonscanola oil
1
poundlamb, chopped
1
cup, choppedOnion, chopped
112
ounceveal stock
1/4
cupsred wine vinegar
2
tablespoonslemon juice, fresh
1
1/2
cups, shreddedCabbage
1
medium whole (2-3/5" dia)Tomatoes
3
cupsBeets, peeledand diced
2
leavesbay leaf - 2 WHOLE - NOT CRUMBLED
1
teaspoonsalt
1/2
teaspoonblack pepper
2
cupssour cream
6
tablespoonsdill weed, fresh snipped (1/4 cup)
Steps
Sequence Step
1Heat 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.
2Pour 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.
3Chop 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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