Helga's Russian Borscht

12
KIKI810 27

"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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Ingredients

2 h 50 m servings 528 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 528 kcal
  • 26%
  • Fat:
  • 32.5 g
  • 50%
  • Carbs:
  • 33g
  • 11%
  • Protein:
  • 28.3 g
  • 57%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 763 mg
  • 31%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

12
  1. 13 Ratings

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Most helpful positive review

Love this recipe!!! My wife is from Belarus and I would keep asking her to make Borscht, she never has time lol. Finally I took matters into my own hands and made it my self thanks for the great...

Most helpful critical review

This soup was good and easy. My staple borscht starts w/sauted cabbage, onion, scredded carrots and bacon which is added to broth with both cubed and mashed potatoes along with beets which is e...

Love this recipe!!! My wife is from Belarus and I would keep asking her to make Borscht, she never has time lol. Finally I took matters into my own hands and made it my self thanks for the great...

a great borscht, i used lamb shanks and roasted my beets first. made it more sweet and savory,also threw in some carrots. a good recipe thanks helga!

This was the first time that I have ever made Borscht, and this recipe was easy to prep/cook and was very good. I couldn't get my hands on any lamb, so I used beef instead. I will definitely mak...

This soup was good and easy. My staple borscht starts w/sauted cabbage, onion, scredded carrots and bacon which is added to broth with both cubed and mashed potatoes along with beets which is e...

I love beet soup and I thought that the lamb gave this soup a wonderful dimension. I also added a few extra ingredients: carrots, garlic and fennel seeds (added with the lamb/onions) as well as ...

Amazing borscht. Made my mom mad a little bit that I one upped hers with this recipe. I substitute stew beef for the lamb, just because lamb is next to impossible to find near me, and it is st...

Excellent!! I had to use beef chuck because I could not find lamb in my area. Also added a diced turnip and 1/2 cup chopped celery along with the other vegetables and reduced the beef broth to t...

First time making this and it turned out great! Will make this again for sure!! Thanks

This had a great flavor to it but I would add less broth next time. It was a little thin for my taste. I used 1 can of diced tomatoes and 1 1/2 tsp dried dill cooked into the stew because I didn...