• 2 tablespoons olive oil
  • ½ lb. lean lamb, cut into 1" pieces
  • 2 cloves garlic, chopped
  • 1 small onion, chopped
  • ½ lb. green cabbage, chopped
  • ½-¾ lb. ripe tomatoes, diced
  • 1 lb. red beets, peeled and diced
  • 2 qts beef or chicken stock
  • 2 tablespoons red wine vinegar
  • 1 bay leaf
  • 2 teaspoons lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper


Brown the lamb in the olive oil, then add the onions and garlic, and sautÈ until tender, about 5 minutes. Add the rest of the ingredients, and simmer covered for 2 hours, stirring occasionally. If you wish,chop and add the beet greens about 15 minutes before the end. Adjust seasoning, and serve with a dollop of sour cream or yogurt and a sprinkling of fresh dill.

Lamb, Soups
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