Recipe Name russian borscht Submitted by Guest Recipe Description Its 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 canola oil 1 pound lamb, chopped 1 cup, chopped Onion, chopped 7 pounds veal stock 1/4 cups red wine vinegar 2 tablespoons lemon juice fresh 1 1/2 cups, shredded Cabbage 1 cup, chopped or sliced Tomatoes, seeded and diced 1 cup 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 high heat in a large stock pot until very high. add cubed lamb and sear until well browned stir in onion and cook until tender and translucent about 2 minutes. 2 pour in veal stock vingegar and lemon juice add the cabbage tomatoes diced beets bay leaves salt and pepper bring to boil over high heat then reduce heat to medium low heat cover and simmer until lamb and beets are tender about 1 hour 3 chop the beet tops and stir into the borscht and simmer an addition 15 minutes season to taste with salt and pepper garnish the soup bowls with a dollop of sour cream and sprinkle with dill.