Hearty Winter Borsch Recipe
Yield: 8 servingsYield: 8 servings
Recipe by luhu.jp
Ingredients:
10 medium: (about 1.25kg) beetroot,
80 gm: butter,
4 cloves: garlic, crushed,
1 large: (about 650g) leek, thinly sliced,
250 gm: chopped lamb,
3 cup: (about 240g) shredded cabbage,
1/4 cup: sugar,
1/2 teaspoon: ground cloves,
2: bay leaves,
1/4 cup: chopped fresh dill,
2 liter: (8 cups) beef stock,
2 tablespoon: white vinegar,
3/4 cup: sour cream,
1: egg yolk,
2 tablespoon: chopped fresh dill, extra,
Directions:
Peel and grate beetroot. Heat butter in pan, add beetroot, garlic,
leek and lamb, cook, stirring, until leek is soft. Add cabbage,
sugar, cloves, bay leaves, dill, stock and vinegar, simmer,
uncovered, about 1 hour or until beetroot is tender. Remove and
discard lamb and bay leaves.
Combine sour cream, yolk and extra dill in bowl. Top borsch with
cream mixture.
Posted by : Sue Rykmans.
Yield: 8 servings
Source from luhu.jp
leek and lamb, cook, stirring, until leek is soft. Add cabbage,
sugar, cloves, bay leaves, dill, stock and vinegar, simmer,
uncovered, about 1 hour or until beetroot is tender. Remove and
discard lamb and bay leaves.
Combine sour cream, yolk and extra dill in bowl. Top borsch with
cream mixture.
Posted by : Sue Rykmans.
Yield: 8 servings
Source from luhu.jp