Recipe Name Russian Borscht Submitted by Guest Recipe Description its good hot or cold Quantity 2 Quantity Unit tablespoons Prep Time (minutes) 20 Cook Time (minutes) 10 Ready In (minutes) 30

Ingredients Amount Measure Ingredient 2 tablespoons canola oil 1 pound lamb 1 cup, chopped Onion, chopped 14 cups stock, beef 1/4 cup red wine vinegar 2 tablespoons lemon juice fresh 1 1/2 cup, shredded Cabbage 1 cup, chopped or sliced Tomatoes, diced (about 2 cups) 3 cup Beets 2 leaves bay leaf 1 teaspoon salt 1/2 teaspoon black pepper 2 cups sour cream 4 tablespoons Minced fresh dill Steps Sequence Step 1 1. Heat canola oil over medium heat in a large stockpot until very hot. Add the cubed lamb, and sear until well browned. Stir in the onion, and cook unti; 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 peeper. 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 bowl with a dollop of sour cream, and sprinkling of dill.