Russian Borscht Soup Recipe

• 2 tbsp Canola Oil
• 1 pound Lamb Stew Meat (cut into 1/2-inch cubes)
• 1 Onion (peeled and finely chopped)
• 3-1/2 quarts Beef Broth
• 1/4 cup Red Wine Vinegar
• 2 tbsp Lemon Juice
• 1-1/4 pounds Cabbage (cored and shredded)
• 1-1/2 pounds ripe Tomatoes (diced)
• 2 pounds Beets (peeled and diced, tops reserved)
• 2 Bay Leaves
• 1 tsp Salt
• 1/2 tsp Black Pepper (freshly ground)
• 1 pint Sour Cream
• 1/4 cup Dill (chopped)

• Heat canola oil in large stockpot, over high heat, until it is very hot.
• Add lamb and cook, until well-browned.
• Stir in onion and cook for 2 minutes, or until tender.
• Add in beef broth, vinegar, lemon juice, cabbage tomatoes, beets, bay leaves, salt and pepper.
• Bring to boil over high heat. Then, reduce the heat to medium low and simmer covered for 2 hours, or until the lamb and beets are tender.
• Chop the beet tops and stir into the borscht. Simmer for another 15 minutes.