“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.” - by KIKI810
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- 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.
- 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.
- 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.
Nutrition
Amount Per Serving (6 total)
- Calories
- 528 cal
- 26%
- Fat
- 32.5 g
- 50%
- Carbs
- 33 g
- 11%
Based on a 2,000 calorie diet
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Reviews (12)
Rate This Recipe
"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 recip..." See moree. The only thing I changed was I didn't leave on for 2 hours only 45 mins and it was good. Taste to tell I always say,its the best part of cooking. "
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