Spicy lamb borscht
12 servings
120 minutes
Spicy lamb borscht is a harmony of flavors and aromas inspired by Russian cuisine. This borscht has a rich, deep taste thanks to the lamb combined with vibrant spices and fresh vegetables. The origins of this dish trace back to traditional Russian recipes where borscht was a symbol of home warmth and hospitality. Here, the lamb meat is boiled until tender while the sautéed vegetables retain their texture and richness. A special touch is rosemary in olive oil that gives the borscht a subtle spicy aroma. Balsamic vinegar helps the beetroot maintain its bright color while spices add a light piquancy. This borscht is not just a dish but a true culinary adventure that warms the soul and delights the palate, perfect for cold days or cozy family gatherings.
1
Boil the lamb (for example, lamb neck).
- Bone-in lamb: 1 kg
2
Boil the broth, remembering to skim off the foam at the beginning.
- Water: 3 l
3
Prepare and chop the vegetables.
4
Prepare the spices.
5
Heat the wok, sauté rosemary in olive oil, then remove the rosemary.
- Fresh rosemary: to taste
- Olive oil: 4 tablespoons
6
Fry the onion and carrot in prepared olive oil until golden brown (5 minutes).
- Onion: 300 g
- Carrot: 300 g
- Olive oil: 4 tablespoons
7
Add beetroot and leek to the wok.
- Beetroot: 400 g
- Leek: 150 g
8
Immediately add vinegar and 2 tablespoons of oil — this will create a bright color for the borscht and prevent the beet (and subsequently the potato) from overcooking, keeping it whole but soft pieces, continue frying (5 minutes).
- Balsamic vinegar: 1 tablespoon
- Olive oil: 4 tablespoons
9
Add cabbage to the wok and simmer for another 15 minutes.
- Cabbage: 500 g
10
Add sweet 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.
- Sweet pepper (capsicum): 250 g
- Tomatoes: 100 g
11
Add all the spices to the mixture at once, pour in a ladle of the cooked lamb broth, stir, and continue to simmer for another 10 minutes.
- Black peppercorns: 0.5 teaspoon
- Allspice: 1 teaspoon
- Ground black pepper: 0.5 teaspoon
- Red chili pepper: 2 pieces
- Sea salt: 1 tablespoon
- Cumin: 1 teaspoon
- Ground paprika: 1 teaspoon
- Bay leaf: to taste
- Mustard seeds: 0.5 teaspoon
- Turmeric: 2 g
- Sugar: 2 teaspoons
- Oregano: 2 teaspoons
- Water: 3 l
12
Transfer the entire stewed mixture from the wok to a pot with broth, add potatoes. Cook for another 20 minutes.
- Potato: 400 g
13
Shred the meat and add it to the borscht.
- Bone-in lamb: 1 kg
