Lamb and Beetroot Soup

    (17)
    2 hours 50 min

    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.


    13 people made this

    Ingredients
    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

    Method
    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.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (17)

    Reviews in English (16)

    by
    15

    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)

    by
    11

    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)

    by
    7

    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)

    Write a review

    Click on stars to rate
    See all 8 collections