Lamb borscht with fresh and sauerkraut
8 servings
90 minutes
Lamb borscht with fresh and pickled cabbage is a dish that merges the traditions of Ukrainian cuisine with exquisite taste. Its rich, hearty broth made from lamb gives the borscht a deep, meaty aroma complemented by the sweet-sour notes of pickled cabbage and tomato paste. Beets provide a characteristic ruby hue and slight sweetness, while fresh cabbage adds softness and freshness to the flavor. Carrots, onions, and garlic in the sauté reveal a palette of aromas, making the borscht even more appetizing. This dish is perfect for cold weather, warming and satisfying. Borscht is traditionally served with sour cream and fresh herbs, and it tastes best after it has rested when the ingredients fully reveal their character. Such borscht is a true gastronomic classic that unites generations.
1
Boil the lamb, adding salt at the beginning, remove the foam as soon as it boils, add a head of onion and 2 cloves of garlic cut in half, the lamb should be boiled for 1-1.5 hours.
- Bone-in lamb: 500 g
- Onion: 2 heads
- Garlic: 5 clove
- Salt: to taste
2
Once the lamb is boiled, add thinly sliced potatoes (not cubed!) and sauerkraut. After about 5-7 minutes, add fresh cabbage.
- Potato: 300 g
- Sauerkraut: 200 g
- White cabbage: 100 g
3
We prepare the sauté, grating carrots and beets separately on a fine grater, and finely chopping the onion. We fry the onion in a pan until golden, add the carrot, a bit more vegetable oil, fry, then add the beet and 2 tablespoons of tomato paste, a little broth (2-3 tablespoons), and simmer for 10 minutes.
- Carrot: 1 piece
- Beetroot: 1 piece
- Onion: 2 heads
- Vegetable oil: 3 tablespoons
- Tomato paste: 2 tablespoons
4
By this time, our broth with potatoes and cabbage will be almost ready; we add 2/3 of the sauté to the pot and cook for another 5 minutes.
- Carrot: 1 piece
- Beetroot: 1 piece
- Onion: 2 heads
5
After 5 minutes, we remove the pot from the heat, add the remaining sauté, season with pepper, add finely chopped dill, finely chopped garlic, and bay leaf. We cover everything with a lid and let it steep.
- Dill: 50 g
- Garlic: 5 clove
- Bay leaf: to taste
- Ground black pepper: to taste
