Recipe Name Russian Borscht Submitted by Guest Recipe Description It's good hot and cold Quantity 2 Quantity Unit tbls Prep Time (minutes) 20 Cook Time (minutes) 10 Ready In (minutes) 30

Ingredients Amount Measure Ingredient 2 tablespoons oil, canola 1 1/2 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, chopped or sliced Tomatoes, chopped 3 cups Beets, peeledand diced 2 leaves bay leaf - 2 WHOLE - NOT CRUMBLED 1 cup salt 1/2 teaspoon black pepper 2 cups sour cream 4 tablespoons dill Steps Sequence Step 1 Heat canola over medium-high heat in a large stockpot until veryhot. Add the cbed lamb, and sear untilwell browned. Stir in the onion, and cook until tender and translucent, about 2 minutes. 2 Pour in the broth, vinegar, and lemon juiie; 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 hrs. 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 bowls with a dollop if siur cream, and a sprinkling of dill.