Russian Borscht
By: Anonymous
Published: Saturday, February 13, 2010 - 11:23am

Ingredients




3 tablespoons Olive oil
3 Garlic cloves peeled and chopped
1 pound Lamb stew meat chopped ½" pieces
1 medium Yellow onion peeled and chopped
pound Green cabbage cored and chopped
pound Ripe tomatoes diced
2 pounds Red beets with greens see * Note
quart Beef stock fresh or canned
cup Red wine vinegar
2 Bay leaves
Juice of 1/2 lemon
1 teaspoon Salt
teaspoon Freshly-ground black pepper
1 pint Sour cream
1 bn Fresh dill

Preparation

1 * Note: Peel and dice the beets. Save the beet greens and rinse well. 2 Heat a 12-quart heavy stockpot and add the oil, garlic and lamb. Brown the lamb and add the onion. Saute until the onion is tender, then add the cabbage, tomato, beets, beef stock, vinegar, bay leaves, lemon juice, salt and pepper. Bring to a boil, then turn down to a simmer. Cook covered for 2 hours. 3 Chop the reserved beet greens, add to the soup and simmer for 15 more minutes. Add additional salt and pepper to taste. 4 Dish the soup into bowls and pass the garnishes to each guest. A good tablespoon or two of sour cream is placed in each bowl and a bit of fresh dill on top. Heaven! 5 This recipe serves about 12 people a very hearty bowl of soup. 6 Comments:This recipe makes just about the best soup imaginable.