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.
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
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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.
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.
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.