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Helga's Russian Borscht Recipe

Recipe by: KIKI810

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook2 h 20 m
  • Ready In2 h 50 m
  • 1Heat 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.
  • 2Pour 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.
  • 3Chop 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.
Ingredients
  • 6 servings
  • 528 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    528
    26%
  • Fat:
    32.5
    50%
  • Carbs:
    33
    11%
  • Protein:
    28.3
    57%
  • Cholesterol:
    72
    24%

Based on a 2,000 calorie diet

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