Steps to Make How To Make Russian Borscht

Helga's Russian Borscht

Making borscht is a simple process, simply chop and simmer!

Recipe Summary 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.

Ingredients | How To Make Russian Borscht

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

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.

Info | How To Make Russian Borscht

prep: 30 mins cook: 2 hrs 20 mins total: 2 hrs 50 mins Servings: 6 Yield: 6 servings

TAG : Helga's Russian Borscht

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