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  Added: Dec 01, 2008  •  Visited (1421)  •  Print version Print this recipe (75)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Beet And Cabbage Soup
(Borscht)
What You Need:
  • 3 tablespoons olive oil
  • 3 cloves garlic, peeled and chopped
  • 1 pound lamb stew meat, chopped into ½-inch pieces
  • 1 medium yellow onion, peeled and chopped
  • 1¼ pounds green cabbage, cored and chopped
  • 1½ pounds ripe tomatoes, diced
  • 2 pounds red beets, peeled and diced (Save the beet greens and rinse well)
  • 3½ quarts Beef Stock or use canned
  • ¼ cup red wine vinegar
  • 2 bay leaves
  • Juice of ½ lemon
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper

    GARNISH
  • 1 pint sour cream
  • 1 bunch of fresh dill

  • How To Cook:
    1. Heat a 12-quart heavy stockpot and add the oil, garlic, and lamb. Brown the lamb and add the onion.

    2. Saute until the onion is tender, and then add the cabbage, tomato, beets, Beef Stock, vinegar, bay leaves, lemon juice, salt, and pepper.

    3. Bring to a boil, and then turn down to a simmer. Cook covered for 2 hours.

    4. Chop the reserved beet greens, add to the soup, and simmer for 15 more minutes. Add additional salt and pepper to taste.

    5. Dish the soup into bowls and pass the garnishes to each guest. A good tablespoon or 2 of sour cream is placed in each bowl with a bit of fresh dill on top.

    To Serve: 12
    This recipe is also available in:
    Cuisine » Europe » Russia
    Main Ingredient » Vegetables » Beet
    Main Ingredient » Vegetables » Cabbage
    Main Ingredient » Meat & Poultry » Lamb
    Dish » Soup

     





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