Russian Borscht

Serving Size : 12
Ingredients

for prepare Russian Borscht

:

Amount	Measure	Ingredient - Preparation Method
3	tablespoons	Olive oil
3		Garlic cloves - peeled and chopped
1	pound	Lamb stew meat - chopped 1/2" 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 with greens - see * Note
3 1/2	quarts	Beef stock - fresh or canned
1/4	cup	Red wine vinegar
2		Bay leaves
Juice of 1/2 lemon russian borscht
1	teaspoon	Salt
1/2	teaspoon	Freshly-ground black pepper
=== GARNISH === russian borscht
1	pint	Sour cream
1	bunch	Fresh dill

* Note: Peel and dice the beets. Save the beet greens and rinse well. 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. Chop the reserved beet greens, add to the soup and simmer for 15 more minutes. Add additional salt and pepper to taste. 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! This recipe serves about 12 people a very hearty bowl of soup. Comments: This recipe is from Father John, a Russian Orthodox priest whose parish is in Simpsom, Pa. This recipe makes just about the best soup imaginable.

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