HELGA'S RUSSIAN BORSCHT

Helga's Russian Borscht image

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.

Provided by KIKI810

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht

Time 2h50m

Yield 6

Number Of Ingredients 14

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

Steps:

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 Facts : Calories 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, Sodium 763.1 mg, Sugar 19.5 g