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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Russian

• Dietary Style

• Preparation Time

  Cooking Time - 140 minutes, Preparation Time - 30 minutes

• Source

  All Recipes

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

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
canola oil	2	tablespoons		247.52	0.0	0.0	28.0
lamb stew meat	1	pound	cut	403.4676	0.0	89.7602	2.2667
onion	1		peeled chopped	64.0	14.944	1.76	0.16
beef broth	3 1/2	quarts		-	-	-	-
red wine vinegar	1/4	cup		11.3525	0.1613	0.0239	0.0
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
cabbage	1 1/4	pounds	cored shredded	141.7478	32.8855	7.2575	0.5670000000000001
tomato	1 1/2	pounds	ripe diced	156.4896	34.6999	8.1647	1.3608
beet	2	pounds	peeled diced	390.0899	86.727	14.6057	1.5422
bay leaf	2			-	-	-	-
salt	1	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
cream	1	pint	sour	-	-	-	-
dill	1/4	cup	chopped	76.86	13.9028	4.027	3.6641

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.