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.
Love this recipe!!! My wife is from Belarus and I would keep asking her to make Borscht, she never has time lol. Finally I took matters into my own hands and made it my self thanks for the great recipe. The only thing I changed was I didn't leave on for 2 hours only 45 mins and it was good. Taste to tell I always say,its the best part of cooking. - 25 Oct 2008 (Review from Allrecipes US | Canada)
a great borscht, i used lamb shanks and roasted my beets first. made it more sweet and savory,also threw in some carrots. a good recipe thanks helga! - 09 Mar 2008 (Review from Allrecipes US | Canada)
This was the first time that I have ever made Borscht, and this recipe was easy to prep/cook and was very good. I couldn't get my hands on any lamb, so I used beef instead. I will definitely make it again. - 21 Mar 2008 (Review from Allrecipes US | Canada)