Wednesday, January 18, 2006

This is one version of many versions of Borscht. You can use beef instead of lamb or leave the meat out of the recipe.

3 tablespoons olive oil
3 cloves garlic, peeled and chopped
1 pound lamb stew meat, chopped into 1/2-inch pieces
1 medium yellow onion, peeled and chopped
1-1/4 pounds green cabbage, cored and chopped
1-1/2 pounds ripe tomatoes, diced
2 pounds red beets, peeled and diced
3-1/2 quarts beef stock or use canned
1/4 cup red wine vinegar
2 bay leaves juice of 1/2 lemon
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

GARNISH: 1 pint sour cream 1 bunch of fresh dill

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, and 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. Chop the reserved beet greens, add to the soup, and simmer for 15 more minutes. Add additional salt and pepper to taste.
2 Dish the soup into bowls and pass the garnishes to each guest. A good tablespoon or 2 of sour cream is placed in each bowl with a bit of fresh dill on top.

The Frugal Gourmet On Our Immigrant Ancestors/Jeff Smith 1990

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