Recipe Name russianborscht Submitted by Guest Recipe Description good hot and cold Quantity 2 Quantity Unit TABLESPOONS Prep Time (minutes) 20 Cook Time (minutes) 10 Ready In (minutes) 30

Ingredients Amount Measure Ingredient 2 tablespoons oil, canola 1 pound lamb, chopped 1 cup, chopped Onion, chopped 14 cups Kitchen Basics Chicken stock 1/4 cup red wine vinegar 2 tablespoons lemon juice fresh 1 1/2 cups, shredded Cabbage 1 cup Diced Tomatoes with juice 3 cups Beets 2 leaves bay leaf 1 teaspoon salt 1/2 teaspoon black pepper 2 cups sour cream 4 tablespoons dill Steps Sequence Step 1 HEAT CANOLA OIL OVER MED.HEAT 2 POUR IN LIQUIDS AND VEGETABLES OVER HIGH HEAT. COVER LET SIMMER UNTIL TENDER ABOUT ONE HOUR 3 CHOPPED BEET TOPS AND STIR INTO THE BORSCHT, AND SIMMER AN ADDITIONAL 15 MIN. 4 SEASON TO TASTE WITH SALT AND PEPPER 5 GARNISH THE SOUP BOWLS WITH A DOLLOP OF SOUR CREAM AND A SPRINKLE OF DILL