Hearty Lamb Borscht with Red Cabbage and Beets
"A soul-warming tapestry of tender lamb and vibrant root vegetables, slow-simmered to perfection and finished with a luxurious dollop of cool cream."
Instructions
Place the lamb in a large pot with the halved onion, bay leaves, and salt. Cover with cold water and bring to a gentle simmer. Cook until the lamb is about halfway tender, skimming any foam from the surface.
Add the shredded red cabbage, beets, carrots, chopped garlic, and rice. Stir gently and continue simmering until the vegetables begin to soften.
Tie the parsley and dill (or tarragon) into a bundle with kitchen string and add it to the pot. This allows the herbs to infuse flavor without leaving loose leaves in the soup.
When the meat and vegetables are nearly tender, stir in the melted butter combined with the fried tomato paste and add the red pepper.
Add the diced potatoes and simmer until they are fully cooked and tender.
Remove the herb bundle and any bones from the soup. Taste and adjust seasoning with additional salt if needed.
Serve the borscht hot, finishing each bowl with a generous spoon of sour cream.