Add a photo

Helga's Russian Borscht

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."

Rating: This weblink has been rated 6 times with an average star rating of 4.5 Read Reviews (5)

Rate/Review | 219 people have saved this

What to Drink?

Wine Tempranillo
Prep Time:
30 Min
Cook Time:
2 Hrs 20 Min
Ready In:
2 Hrs 50 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 6 servings
 

Ingredients

  • 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

Directions

  1. 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.
  2. 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.
  3. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 531 | Total Fat: 32.8g | Cholesterol: 72mg

ADVERTISEMENT

 

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 25, 2008 by Jason 
Love this recipe!!! My wife is from Belarus and I would keep asking her to make Borscht, she... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 9, 2008 by jason 
a great borscht, i used lamb shanks and roasted my beets first. made it more sweet and... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 21, 2008 by Gute 
This was the first time that I have ever made Borscht, and this recipe was easy to prep/cook... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 23, 2009 by K-Park 
I love beet soup and I thought that the lamb gave this soup a wonderful dimension. I also... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 20, 2009 by Karen 
This soup was good and easy. My staple borscht starts w/sauted cabbage, onion, scredded... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?