Lamb borscht is a great hearty dish for the whole family. You will be guaranteed a bright and aromatic lunch! Borscht will saturate well and give a feeling of satiety for a long time. Experimenting?
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
For many, first courses are the basis of the diet. To diversify your menu, you can prepare a familiar dish, but in a new way. For example, cook borscht not from classic pork or chicken, but with lamb. To do this, it is preferable to take lamb ribs. Meat broth on the bone turns out to be rich and with a bright taste. I also recommend purchasing the meat of a young animal. It lacks a specific smell, which is always present in older individuals. If you like first courses in different versions, then make it according to this recipe. Let me give you a few words on how to cook the broth correctly.
- First, to make the borscht rich, cook the broth for at least 2-2.5 hours. If you do not want it to be especially greasy, then the cooking time can be reduced to 1-1.5 hours.
- Secondly, beets can be cooked in different ways. But it is best to stew it with a little vinegar or lemon juice. Then it will retain its bright color. Stew it already pre-cut. Although, in some cases, beets are immediately boiled or baked whole in a peel, and then cut and put in broth.
- Thirdly, to flavor borscht, you can add all kinds of spices, roots, herbs. Don't forget about garlic. It is usually added at the end of the boil.
- Fourthly, borscht will be tastier if served not just with bread, but with fresh, hot garlic donuts. These are yeast buns with garlic sauce.
- Caloric content per 100 g - 36 kcal.
- Servings - 6
- Cooking time - 2-2, 5 hours
Ingredients:
- Lamb - 400 g
- White cabbage - 200 g
- Potatoes - 2 pcs.
- Beets - 1 pc.
- Tomatoes - 1 pc.
- Carrots - 1 pc.
- Onions - 1 pc.
- Garlic - 2 wedges
- Bay leaf - 2 pcs.
- Allspice peas - 3 pcs.
- Vegetable oil - for frying
- Vinegar - 1 tablespoon
- Salt - 1 tsp or to taste
- Ground black pepper - a pinch
- Greens (any) - bunch
Step-by-step cooking of lamb borscht:
1. Wash the meat and cut into medium pieces. If there is too much fat, cut it off a little so that the soup is not too greasy. Although if you like hearty and rich dishes, then you can leave it.
2. Peel and grate beets.
3. Peel and grate the carrots.
4. Peel, wash and cut the potatoes into medium-sized cubes.
5. Wash the tomatoes and cut into cubes.
6. Cut off the necessary part from the head of cabbage and chop into thin strips.
7. Put the meat in a saucepan, add bay leaf, peppercorns, peeled onion, peppercorns, cover with water and place on the stove.
8. Boil, remove the resulting foam, cover the pan with a lid, reduce the temperature to a minimum and cook the broth for 2 hours. At the end of cooking, remove the onion and discard. she gave up all her beneficial properties and aroma.
9. Pour vegetable oil into a frying pan and heat. Add the beets and carrots, pour in the vinegar and fry for about 5-7 minutes. Then pour in the broth or water, boil, close the lid and simmer for half an hour.
10. Put prepared potatoes in broth.
11. Next, send the stewed beets with carrots. Also pour the broth in which the vegetables were stewed.
12. Add the cabbage.
13. Stir and cook the borscht after boiling, covered over low heat for half an hour, until all the vegetables are ready. 5 minutes before the end of cooking, place the tomatoes and pass the peeled garlic cloves through a press.
fourteen. Season the borsch with salt, ground pepper and add herbs. Stir and simmer for another 5 minutes. Then remove the pan from the heat and leave it to infuse for half an hour. Serve the first course hot, freshly prepared, with black bread and a piece of bacon.
See also a video recipe on how to cook lamb borscht.
