Recipe Name Classic Russian Borscht Submitted by Guest Recipe Description It can be served 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 canola oil 1 pound lamb, chopped 1 cup, chopped Onion, chopped 112 ounce veal stock 1/4 cups red wine vinegar 2 tablespoons lemon juice, fresh 1 1/2 cups, shredded Cabbage 1 medium whole (2-3/5" dia) Tomatoes 3 cups Beets, peeledand diced 2 leaves bay leaf - 2 WHOLE - NOT CRUMBLED 1 teaspoon salt 1/2 teaspoon black pepper 2 cups sour cream 6 tablespoons dill weed, fresh snipped (1/4 cup) Steps Sequence Step 1 Heat canola oil over medium-high heat in a large stockpot until very hot. Add the cubed lamb, and sear until well browned. Stir in the onion, and cook until tender and translucent, about 2 minutes. 2 Pour in the beef broth, vinegar, and lemon juice; 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 hour. 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 of sour cream, and a sprinkling of dill.