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Beet And Cabbage Soup
(Borscht)
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| What You Need: |
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3 tablespoons olive oil
3 cloves garlic, peeled and chopped
1 pound lamb stew meat, chopped into ½-inch pieces
1 medium yellow onion, peeled and chopped
1¼ pounds green cabbage, cored and chopped
1½ pounds ripe tomatoes, diced
2 pounds red beets, peeled and diced (Save the beet greens and rinse well)
3½ quarts Beef Stock or use canned
¼ cup red wine vinegar
2 bay leaves
Juice of ½ lemon
1 teaspoon salt
½ teaspoon freshly ground black pepper
GARNISH
1 pint sour cream
1 bunch of fresh dill
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| How To Cook: |
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1. Heat a 12-quart heavy stockpot and add the oil, garlic, and lamb. Brown the lamb and add the onion.
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2. Saute until the onion is tender, and then add the cabbage, tomato, beets, Beef Stock, vinegar, bay leaves, lemon juice, salt, and pepper.
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3. Bring to a boil, and then turn down to a simmer. Cook covered for 2 hours.
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4. Chop the reserved beet greens, add to the soup, and simmer for 15 more minutes. Add additional salt and pepper to taste.
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5. 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.
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