Spicy Lamb Borscht
Soups • Russian
Description
Any vinegar can be used instead of shallot-based balsamic vinegar.
Ingredients
- Rack of Lamb 0 lbs
- White Cabbage 20 oz
- Onion 10 oz
- Leek 5 oz
- Carrot 10 oz
- Beetroot 15 oz
- Orange Bell Peppers 10 oz
- Tomatoes 5 oz
- Salad Potatoes 15 oz
- Green peppercorns ½ teaspoon
- Spices 1 teaspoon
- Ground Black Pepper ½ teaspoon
- Red Long Chili Peppers 2 pieces
- Ocean salt 1 tablespoon
- Black Cumin (Cumin) 1 teaspoon
- Paprika 1 teaspoon
- Bay leaf to taste
- Mustard Greens ½ teaspoon
- Turmeric 0 oz
- Sugar 2 teaspoons
- Fresh Rose Hips to taste
- Oregano 2 teaspoons
- Water 5 qt
- Olive Oil 4 tablespoons
- Balsamic Vinegar 1 tablespoon
Step-by-Step Guide
Step 1
Boil the lamb (for example, lamb neck).
Step 2
Cook the broth, remembering to skim off the foam at the beginning.
Step 3
Prepare and chop the vegetables.
Step 4
Prepare the spices.
Step 5
Heat a wok, sauté rosemary in olive oil, then remove the rosemary.
Step 6
Sauté the onion and carrot (for example, in the wok) in the prepared olive oil until golden brown (5 minutes).
Step 7
Add beetroot and leek to the wok.
Step 8
Immediately add vinegar and 2 tablespoons of oil — this will create a vibrant color for the borscht and prevent the beetroot (and later the potatoes) from becoming mushy, keeping them whole but tender, continue to sauté (5 minutes).
Step 9
Add cabbage to the wok and simmer for another 15 minutes.
Step 10
Add bell pepper and tomato to the wok. The mixture will start to release juice, thus slowly transitioning to stewing, cover with a lid. Stew for 10 minutes.
Step 11
Add all the spices at once to the mixture, pour in a ladle of the already cooked lamb broth, mix, and continue to stew for another 10 minutes.
Step 12
Transfer the entire stewed mixture from the wok to a pot with the broth, add potatoes. Cook for another 20 minutes.
Step 13
Shred the meat and add it to the borscht.
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