Recipe Name russian borscht Submitted by Guest Recipe Description 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 oil, canola 1 pound lamb, chopped 1 cup, chopped Onion, chopped 14 cups stock, beef 1/4 cup red wine vinegar 1/4 cup lemon juice fresh 1 1/2 cups, shredded Cabbage 1 cup, chopped or sliced Tomatoes 3 cups Beets 2 leaves bay leaf - NOT CRUMBLED 1 teaspoon salt 1/2 teaspoon black pepper 2 cups sour cream 4 tablespoons dill weed Steps Sequence Step 1 Heat canola over medium heat in a large kettle until very hot. Add the lamb and sear until brown. 2 Stir in the onion. 3 Pour in the beef broth, vinegar, and lemon juice. 4 Add cabbage, tomato, dieced beets, bay leaf, salt and papper. 5 Bring to a boil over high heat then reduce to medium-low, cover and simmer until lamb is tender, about an hour. 6 Chop th ebeet tops, stir into the Borscht and simmer an additional 10 minutes. 7 Season to taste with salt and pepper. 8 Garnish soup with a dollop (tablespoon) of sour cream and a speinkling od dill.