Borscht lovers borscht Recipe

How to make it

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• Heat a stock pot over medium heat
• Cut lamb into large chunks and sear on all sides on the bottom of the pot, until pleasantly browned and don't stick to the bottom anymore
• Pour water over the meat until completely covered and then some - about 2 inches above the meat
• Bring to boil
• Toss in 3 UNPEELED onions and 1 head of garlic (wash them first, of course)
• Add salt to taste
• Reduce heat and let meat cook completely, for about 1-1/2 hours.
• Remove meat and set aside
• Discard the cooked onions and garlic
• Reserve all the stock; you will be using the pot in the next step.
• Peel and chop all the root vegetables in a uniform way - I prefer them julienne (thin french fry thickness), but coarse grater is fine as well
• If you are using a grater, dice the potatoes, and chop the onions, otherwise, julienne them as well.
• Slice bell peppers, celery, and cabbage pretty coarsely (1/4 inch)
• Heat olive oil on the bottom of the pot.
• Throw in all the root veggies, onions, potatoes, bell peppers, celery and sweat them until they just start to let the juices out, for about 3-4 minutes, constantly tossing and turning them, taking care not to burn.
• Pour lamb stock over the veggies
• Bring to boil, reduce the heat and cook for about 15-20 minutes, until potatoes are tender
• Add in the cabbage. Cook until cabbage is translucent, but still somewhat crunchy - for about 5-7 minutes.
• Empty tomato paste into a mixing bowl, add a ladle full of borscht and whisk until smooth.
• Pour tomato paste mix back into the borscht and mix well.
• Add salt, pepper and your favorite herbs to taste - I add dried parsley.
• Turn off the heat
• Mince the remaining garlic and add to the pot
• Finally, squeeze 1 lemon into the pot
• Cut the reserved meat into 1 inch pieces, removing the bones, if there were any.
• Toss the meat into the borscht.
• Serve very hot with tablespoon of sour cream.
• True borscht connoisseurs enjoy it with a slice of sour dough bread, with a fresh garlic clove rubbed onto the crust with some salt.