How to make it

  • 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.

Reviews & Comments 2

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  • crainny 12 years ago
    This recipe can absolutely be made with beef, duck, or even chicken if you are up for it.
    Was this review helpful? Yes Flag
  • iluvcats 12 years ago
    I'm curious if you've ever made this with beef - if the flavor would suit that well. I fell in love with borscht while traveling in Russia, and have since been on a quest for the "perfect" borscht like I had there. However, I'm allergic to lamb so could not use that.
    Was this review helpful? Yes Flag

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