Recipe Name Classic Russian Borscht 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, fine 6 cups stock, beef 1/4 cup red wine vinegar 2 tablespoons lemon juice fresh 1 1/2 cup, shredded Cabbage raw 1 cup, chopped or sliced Tomatoes 3 cups 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 heat in a large stockpot intil very hot. Add cubed lamb, and sear until well browned. Stir in onion, and cook until tender and translucent, about 2 minutes. 2 Pour in beef broth, vinegar, and lemon juice; add cabbage, tomattoes, diced beets, bay leaves, salt, and pepper. Bring to boil over high heat, then reduce heat to medium-low, cover and simmer until lamb and beets are tender, about an hour. 3 Chop the beet tops, stir into borscht and simmer and additional 15 minutes. Season to taste with salt and pepper. Garnish soup bowls with dollop of sour cream, and sprinkle with dill.