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Hearty winter borsch

 
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Serving size: Serves 8
Cuisine type: Russian
Cooking time: More than 1 hour
Course: Lunch, Soup

INGREDIENTS

1.25kg (10 medium) beetroot
80g butter
4 cloves garlic, crushed
650g (1 large) leek, thinly sliced
250g lamb, chopped
240g (3 cups) shredded cabbage
55g (¼ cup) sugar
½ teaspoon ground cloves
2 bay leaves
¼ cup chopped fresh dill
2 litres (8 cups) beef stock
2 tablespoons white vinegar
185ml (¾ cup) sour cream
1 egg yolk
2 tablespoons chopped fresh dill, extra
METHOD

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.

Serves 8.

Soup can be made 2 days ahead. Sour cream topping best made just before serving.
Storage: Covered, in refrigerator.
Freeze: Not suitable.
Microwave: Suitable.
 
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