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Recipe: Hearty Winter Borsch
Similar Categories: Hearty, Winter, Borsch
1 1/4 kg beetroot -- (10 medium)
80 g butter
4 cloves garlic -- crushed
650 g leek -- (1 large) thinly
sliced
250 g lamb -- chopped
240 g shredded cabbage -- (3 cups)
55 g sugar -- (1/4 cup)
1/2 teaspoon ground cloves
2 bay leaves
1/4 cup chopped fresh dill
2 litres (8 cups) beef stock
2 tablespoons white vinegar
185 ml sour cream -- (3/4 cup)
1 egg yolk
2 tablespoons chopped fresh dill -- extra
Peel and grate beetroot. Heat butter in pan, add beetroot, garlic, leek and lamb, cook, stirring, until leek is soft. Add cabbage, sugar, cloves, bay leaves, dill, stock and vinegar, simmer, uncovered, about 1 hour or until beetroot is tender. Remove and discard lamb and bay leaves. Combine sour cream, yolk and extra dill in bowl. Top borsch with cream mixture.
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