Lamb and Beetroot Soup

    Lamb and Beetroot Soup

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    About this recipe: This soup is based on the Russian soup, borscht. Diced lamb is simmered with cabbage, tomatoes and beetroots in a beef stock, then served with a dollop of soured cream and fresh dill.

    Serves: 6 

    • 2 tablespoons rapeseed oil
    • 450g diced lamb shoulder
    • 1 onion, peeled and finely chopped
    • 3.5 litres beef stock
    • 4 tablespoons red wine vinegar
    • 2 tablespoons lemon juice
    • 550g cabbage, cored and finely chopped
    • 675g ripe tomatoes, diced
    • 900g beetroots, peeled and diced (tops reserved)
    • 2 bay leaves
    • 1 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • 475ml soured cream
    • 4 tablespoons chopped dill

    Prep:30min  ›  Cook:2hr20min  ›  Ready in:2hr50min 

    1. Heat rapeseed oil over medium-high heat in a large stock pot until very hot. Add the diced lamb and sear until well browned. Stir in the onion and cook until tender and translucent, about 2 minutes.
    2. Pour in the beef stock, vinegar and lemon juice; add the cabbage, tomatoes, diced beetroots, bay leaves, salt and pepper. Bring to the boil over high heat, then reduce heat to medium-low, cover and simmer until the lamb and beetroots are tender, about 2 hours.
    3. Chop the beetroot 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 soured cream and a sprinkling of dill after ladling in the soup.

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