Helga's Russian Borscht

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.

• Preparation Time: 30 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 30 mins
• Calories: 528 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 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.