Helga's Russian Borscht

12
KIKI810 27

"We have a neighbor named Helga whose parents are from Russia. One day my husband and I were invited to dinner. My husband is a picky eater, but loves this dish made with beef instead of lamb. I think it's wonderful either way."

Ingredients

2 h 50 m servings 528 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 528 kcal
  • 26%
  • Fat:
  • 32.5 g
  • 50%
  • Carbs:
  • 33g
  • 11%
  • Protein:
  • 28.3 g
  • 57%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 763 mg
  • 31%

Based on a 2,000 calorie diet

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Directions

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  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 2 hours.
  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 after ladling in the soup.
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Reviews

12
  1. 13 Ratings

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Love this recipe!!! My wife is from Belarus and I would keep asking her to make Borscht, she never has time lol. Finally I took matters into my own hands and made it my self thanks for the great...

a great borscht, i used lamb shanks and roasted my beets first. made it more sweet and savory,also threw in some carrots. a good recipe thanks helga!

This was the first time that I have ever made Borscht, and this recipe was easy to prep/cook and was very good. I couldn't get my hands on any lamb, so I used beef instead. I will definitely mak...