Name: Helga's Russian Borscht recipe
Ingredients: 2 tablespoons canola oil;1 pound lamb stew meat, cut into 1/2-inch cubes;1 onion, peeled and finely chopped;3 ½ quarts beef broth;¼ cup red wine vinegar;2 tablespoons lemon juice;1 ¼ pounds cabbage, cored and shredded;1 ½ pounds ripe tomatoes, diced;2 pounds beets, peeled and diced (tops reserved);2 bay leaves;1 teaspoon salt;½ teaspoon freshly ground black pepper;1 pint sour cream;¼ cup chopped dill

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Ingredients

2 tablespoons canola oil 1 pound lamb stew meat, cut into 1/2-inch cubes 1 onion, peeled and finely chopped 3 ½ quarts beef broth ¼ cup red wine vinegar 2 tablespoons lemon juice 1 ¼ pounds cabbage, cored and shredded 1 ½ pounds ripe tomatoes, diced 2 pounds beets, peeled and diced (tops reserved) 2 bay leaves 1 teaspoon salt ½ teaspoon freshly ground black pepper 1 pint sour cream ¼ cup chopped dill

Nutrition Info

528.4 calories carbohydrate: 33 g cholesterol: 72.4 mg fat: 32.5 g fiber: 8.4 g protein: 28.3 g saturatedFat: 14.7 g servingSize: - sodium: 763.1 mg sugar: 19.5 g transFat: : - unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

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.

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