Helga'S Russian Borscht Recipe

Name: Helga'S Russian Borscht
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil; 1 pound lamb stew meat, cut into 1/2-inch cubes; 1 onion, peeled and finely chopped; 3 1/2 quarts beef broth; 1/4 cup red wine vinegar; 2 tablespoons lemon juice; 1 1/4 pounds cabbage, cored and shredded; 1 1/2 pounds ripe tomatoes, diced; 2 pounds beets, peeled and diced (tops reserved); 2 bay leaves; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1 pint sour cream; 1/4 cup chopped dill

Servings: persons

2 tablespoons canola oil
1 pound lamb stew meat, cut into 1/2-inch cubes
1 onion, peeled and finely chopped
3 1/2 quarts beef broth
1/4 cup red wine vinegar
2 tablespoons lemon juice
1 1/4 pounds cabbage, cored and shredded
1 1/2 pounds ripe tomatoes, diced
2 pounds beets, peeled and diced (tops reserved)
2 bay leaves
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pint sour cream
1/4 cup chopped dill

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.

499

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons canola oil, 1 pound lamb stew meat, cut into 1/2-inch cubes, 1 onion, peeled and finely chopped, 3 1/2 quarts beef broth, and more.

Yes, Helga'S Russian Borscht falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Helga'S Russian Borscht

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