Borscht with lamb

Borscht with lamb is a wonderful dish for the whole family. A catchy, satisfying, fragrant lunch is guaranteed!

Feel free to experiment!

The first dishes for almost all of us form the basis of the diet. To create more variety in your menu, you can try preparing a regular dish from scratch. For example, cook borscht not from pork or chicken, but use lamb.

What kind of meat should I eat?

It is best to use lamb ribs for making borscht. As you know, bone broth is the most rich and has a distinctive taste.

If possible, buy young lamb meat. It does not have a specific aroma, which is typical for older individuals.

If you love borscht in a wide variety of forms, then try preparing it according to these recipes:

Ingredients for borscht with lamb

Lamb on the bone – 400 g
Potatoes – 5-6 pcs.
Carrots – 1 pc.
Onions – 1 pc.
Tomato – 1 pc.
Beets – 1 pc.
Cabbage – 200 g
Salt – 1.5 tbsp. l.
Water – 2.5 l
Greens no matter what - 1 bunch
Vegetable oil – 2-3 tbsp. l.
Lemon – 0.5 pcs.

Recipe for borscht with lamb

First you need to peel the vegetables.

Wash the meat under the tap, put it in water, bring to a boil and cook for about an hour.

You can boil the meat longer. This will only make the borscht tastier!

Coarsely grate the beets and pour in the juice squeezed from half a lemon. Add vegetable oil and fry over medium heat.

Finely grate the carrots and chop the onion with a knife. Create a roast from them.

Chop the cabbage into small strips and add to the broth with the half-cooked meat.

Cut the potatoes into slices or into cubes, add to the pan 15 minutes after the cabbage.

Wash the tomato and cut into cubes. Add to the bubbling borscht.

By the way, if you wish, you can fry this vegetable along with onions and carrots.

Place the fried onions and carrots into the pan.

Add the required amount of salt.

Towards the end of cooking, place the fried beets into the borscht.

Add finely chopped herbs to the bubbling broth.

Borscht with lamb is ready!

It should be served in portioned plates. When serving, you can add sour cream, donuts or fresh bread. The freshest greens will not be superfluous either.

Lamb borscht. Borscht with lamb: recipe

Borscht is a savory and nutritious dish that will not leave anyone indifferent. Each housewife has her own manufacturing method. But most often this dish is cooked from pork or beef.

You can also cook lamb borscht. It comes out the most unique and with an unusual taste. It is prepared simply, but there are some secrets that you will find in our article.

Lamb borscht: recipe with photos

The main ingredient of the dish is meat, which gives it a special, unique taste. Still, don’t forget about vegetables. It is thanks to them that the borscht turns out rich and thick.

First you need to choose the right lamb. The most suitable for borscht is the neck, shoulder or brisket.

But they often contain fat that needs to be cut off in advance. Specifically, it gives off a specific smell that is not pleasant to every person.

When you have trimmed the fat, wash the meat and cut it randomly, but into small pieces. Place in a saucepan with water. Let it cook. For 2 liters of water you need to take about 0.5 kg of lamb.

Preparing vegetables

While the meat is cooking, cut 350 g of cabbage into strips. Set aside. Take two medium onions and cut into small cubes, pour into a plate. Then rinse and peel one huge carrot. Rub it on a coarse grater and set it aside for now.

Now take one beet, which is the most reddish. It also needs to be cleaned and washed. Then grate on a coarse grater. Potatoes, as always, need to be peeled and cut into cubes.

Now start with the tomatoes. You need 3-4 of them. Grate the tomatoes into a deep container. Add 100 ml of water there. Also add 2 tbsp to the grated tomatoes. l. tomato paste. Stir everything well and you can prepare the borscht dressing. The main taste depends on it.

Making frying

First, heat the frying pan, pour in vegetable oil and add chopped onion. Fry it, but not until golden brown. The onion should be light and soft. Then put the carrots here. Fry it perfectly.

When the onions and carrots are ready, add the grated beets in advance. Fry the vegetables, stirring occasionally with a wooden spatula for 5-7 minutes. Then you need to pour out the cooked tomato. If it comes out thick, add a little more water. Immediately add 1 tsp. Sahara. This is necessary so that the rich reddish color remains.

When the frying boils, turn the fire to the lowest possible level. It should simmer for about 15-20 minutes. When most of the water has boiled away, then you can turn off the frying. Set it aside.

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As we remember, you have meat in the pan. It must be cooked for at least 1 hour. It all depends on the lamb. If it is young, then it will cook in one hour. Taste the meat for doneness. It must be soft and fall apart.

Then add potatoes and cabbage to the pan with the lamb. Cook for about 20 minutes more. But it all depends on the type of vegetables. Therefore, do not forget to test for readiness. Remember: lamb borscht will be tasty if all the ingredients are cooked and there are no raw vegetables or meat left.

When the potatoes and cabbage are cooked, you can pour the roast into the pan. Stir everything well. When the liquid boils, add salt to taste. This is approximately 1.5 tsp. After the borscht has boiled with the frying and vegetables for 7 minutes, you can turn it off.

Cover the pan with a lid and let it sit for 20 minutes. Before serving, you can sprinkle chopped herbs or garlic onto the plate itself. You should have a tasty borscht with lamb. The recipe is not at all difficult.

Making Tips

Borscht itself is quite filling and tasty. But there are certain manufacturing secrets that chefs often use. For example, to keep borscht a rich reddish or burgundy color, add not only sugar, but also a few drops of natural lemon juice.

Carrots must be fried thoroughly. If it remains raw, then there is a possibility that the lamb borscht will quickly spoil.

To keep the broth clear, skim off the foam that occurs while cooking the meat more often. It is best to use a slotted spoon. For greater transparency, add one whole onion at the end of cooking the meat. Let the broth simmer for about 5 minutes.

These are all the main secrets that it is better to adhere to so that lamb borscht comes out tasty and wonderful. Delight your family with a unique, unusual dish.

Borscht with lamb

Regular borscht is made from pork or beef, but this soup is so popular and widespread that its traditional recipes could not remain constant. Any housewife adds something of her own to them, changing the composition of the dish based on the taste preferences of family members. If you have lovers of oriental cuisine at home, they will probably like borscht with lamb - the same reddish, appetizing and rich as the usual Ukrainian soup of beets and cabbage, but with unique notes.

Individual manufacturing

Despite the fact that the inclusion of lamb in borscht is unusual for this dish, it is prepared using the same technology.

True borscht has a rich reddish color. If it has an unappetizing dirty burgundy color scheme, the owner is unlikely to hear praise and compliments addressed to her. The reddish color of borscht comes from tomato paste and beets. When cooking this soup, it is important not to let the beets discolor. If you put it into a bubbling broth very early, then by the end of cooking it will inevitably turn pale. Experienced cooks bring the vegetable to readiness by sautéing, baking or stewing; they add it to the soup no more than 10 minutes before it is ready.
The addition of lemon juice, citric acid or vinegar allows the beets to maintain their rich color.
The properties of the broth play an important role. To prevent it from being cloudy, the foam that forms on the surface must be removed. It is recommended to cook the meat over low heat, covering the pan with a lid, not completely, so that there is a gap for steam to escape. The finished broth must be strained.
When cooking borscht with lamb, purposefully use oriental spices and seasonings, then the taste of the soup will be the most harmonious.
After the borscht has steeped, it becomes tastier. Don’t be afraid to cook it for 2-3 days.

Lamb borscht is served in the same way as regular one: with garlic croutons, herbs, and sour cream. You can also fill it with adjika.

Regular recipe for borscht with lamb

lamb ribs – 0.4–0.5 kg;
potatoes – 0.7 kg;
carrots – 100 g;
beets – 150 g;
onions – 100 g;
white cabbage – 0.2 kg;
vegetable oil – 40 ml;
tomato paste – 40 ml;
lemon – 0.5 pcs.;
cilantro and parsley – 50 g each;
water – 2.5 l;
salt, spices - to taste.

Rinse the lamb, chop into pieces and place in a saucepan.
Fill with water, bring to a boil, skim off the foam. Add spices and cook over low heat for 1.5–2 hours.
Remove the meat from the broth and strain the broth.
Separate the meat from the bone, cut into small pieces, and place in the broth.
Remove the top leaves from the cabbage, rinse and dry with a towel.
Cut a piece of suitable size and chop it.
Scrub and rinse the carrots. Cut it into small strips.
Cut the beets into the same pieces and place in a separate bowl.
Remove the peel from the onion and chop finely.
Heat the oil in a frying pan, add onions and carrots, fry them until golden brown.
Add the beets and squeeze the juice of half a lemon onto them. Sauté vegetables for 5 minutes.
Add tomato paste to the vegetables and continue sautéing for the same amount.
Pour in a ladle of broth and simmer the vegetables until they are all completely soft.
Remove the pan with vegetables from the stove.
Peel the potatoes, cut into large cubes, and add to the broth.
Bring the broth to a boil, add cabbage. Cook for 20 minutes.
Add vegetable dressing.
After 5 minutes, add finely chopped herbs and salt. Boil for 2-3 minutes.

After removing the soup from the stove, do not rush to pour it into plates. Let it sit covered for half an hour and it will become even tastier.

Borscht with lamb and pepper

lamb on the bone – 1 kg;
bell pepper – 0.2 kg;
chili pepper – 1 pc.;
garlic – 3 cloves;
bay leaf – 2 pcs.;
dark pepper – 5 pcs.;
allspice – 5 pcs.;
carrots – 100 g;
beets – 150 g;
onions – 100 g;
potatoes – 0.3 kg;
fresh tomatoes – 0.3 kg;
white cabbage – 0.2 kg;
fresh herbs – 100 g;
vegetable oil - as much as needed;
balsamic vinegar – 20 ml;
water – 3 l;
salt, khmeli-suneli - to taste.

From the lamb, adding bay leaves and peppercorns, cook the broth. Cut the meat into pieces. Strain the broth. Throw away used spices.
Finely chop the cabbage.
Peel the potatoes, cut into one and a half centimeter cubes.
Remove the skins and cut the onion into small cubes.
Wash and peel the carrots and beets. Grind the vegetables individually using a large-hole grater.
Wash the sweet pepper, remove the stem and seeds, cut the pepper pulp into strips or quarters of rings.
Remove the seeds from the hot pepper, chop it finely and place it in a blender bowl.
Add garlic to it.
Grind the garlic and hot pepper until it becomes a watery paste. If you don't have a blender, you can grind the vegetables in a mortar.
Pour boiling water over the tomatoes and remove their skins. Cut out the seals around the stalks. Rub through a sieve or puree using a blender.
Heat the oil in a saucepan, put the onions and carrots in it, saute them for 5 minutes.
Add the beets and drizzle with balsamic vinegar. Continue sauteing the vegetables for another 5 minutes.
Add sweet pepper and tomato paste. Simmer the vegetables in the tomato until they become soft. Remove the saucepan from the heat.
Boil the broth and place the potatoes in it.
After the broth boils again, add the cabbage. Cook for 15 minutes.
Add the contents of the saucepan, stir. Cook for 7–8 minutes after the broth has started to boil.
Add finely chopped herbs, spicy pepper and garlic dressing, suneli hops, and salt. Stir. Cook for 2-3 minutes after the borscht boils, then leave the soup to steep under the lid for 20-30 minutes.

Place the lamb on plates, pour over the borscht, trying not to deprive anyone.
Borscht prepared according to this recipe has a special taste, characteristic of Caucasian cuisine. The garlic and pepper dressing in the recipe can be replaced with Caucasian adjika.

Borscht with lamb and beans

boiled lamb – 0.4 kg;
broth – 2.5 l;
beets – 150 g;
carrots – 100 g;
onions – 100 g;
apple or quince – 0.2 kg;
white cabbage – 150 g;
boiled beans – 0.2 kg;
potatoes – 0.5 kg;
tomato paste – 50 ml;
vegetable oil - as much as needed;
salt, spices, herbs, garlic - to taste.

Peel the potatoes and chop them coarsely.
Cut the onion into thin half rings.
Boil the lamb and prepare the broth.
Chop the cabbage, preferably not very finely, but carefully.
Cut the apple or quince into large slices, cutting out areas with seeds.
Boil the beans until tender or open a can of canned product.
Cut the carrots into slices.
Peel the beets, grate coarsely, and fry in vegetable oil. After adding tomato paste and a little broth, simmer the beets until tender.
Boil the broth, add potatoes, apples, carrots, cabbage and onions. Cook for 15 minutes.
Cut the meat into pieces and add to the soup.
When the contents of the pan come back to a boil, add the beans and cook for 10 minutes.
Add beets. Cook for 7-8 minutes after the borscht boils.
Add spices, salt, chopped garlic and herbs to taste.
After cooking the borscht for 3-4 minutes, remove it from the heat.

Lamb borscht recipe

Lamb borscht has a rich color, taste and smell. To make it, you can use fresh or canned vegetables, mushrooms, and herbs.

Number of servings: 7
Preparation time: 15 minutes
Production time: 1 minute

How to cook lamb borscht

We offer you a basic recipe for a popular Ukrainian dish.

Cover the meat with water, add salt and pepper to taste. Bring the broth to a boil, reduce heat and cook the lamb until tender.
Remove the finished meat from the pan, cool and cut into small pieces. Skim the foam from the broth.
Cut the onion into cubes, grate the carrots and beets. Fry the vegetables until golden brown, add tomato paste to the pan and stir the ingredients. After 2 minutes, remove them from the stove.
Cut the potatoes into cubes and add them to the bubbling broth.
After 10 minutes, add finely shredded cabbage, meat and fried vegetables to the pan. Add vinegar, salt, spices and sugar.
After another 15 minutes, chop the dill and mix it with the garlic passed through a press. Add the prepared ingredients to the borscht.
Bring the soup to a boil, remove it from the heat and let it brew under a closed lid for 30-40 minutes.

Serve the dish with sour cream and mayonnaise.

Lamb borscht with mushroom broth

If you're looking for the tastiest lamb recipe, try this hearty meatball soup.

champignons – 400 g;
minced lamb – 300 g;
lamb broth – 2.5 l;
beets – 1 pc.;
potatoes – 2 pcs.;
carrots - 1 pc.;
zucchini – 100 g;
water – 100 ml;
breadcrumbs – 60 g;
tomato paste – 30 g;
testicle – 1 pc.;
lemon – 0.5 pcs.;
sugar – 15 g;
garlic – 3 cloves;
bay leaf – 2 pcs.;
greens – 1 bunch;
salt and ground pepper - to taste.

Mix the minced meat with the egg, breadcrumbs, chopped herbs, salt and spices. Place the workpiece in the refrigerator for 20 minutes.
Grate the carrots and beets, pass the garlic through a press. Cut the potatoes and zucchini into cubes, and the champignons into thin slices.
Fry the beets and carrots in vegetable oil until half cooked. Mix vegetables with lemon juice and sugar, pour water into them. Simmer the food over low heat for another 10 minutes.
Place the mushrooms, potatoes and salt into the bubbling broth. Bring the liquid to a boil again, reduce heat and simmer for 10 minutes.
Form meatballs with a diameter of 3 mm from the chilled minced meat and place them in the soup. Send zucchini, carrots and beets there.
Cook the borscht for 10 minutes, then add tomato paste, bay leaf and chopped garlic.

Let the finished soup brew for 15 minutes and serve it to the table.

Lamb borscht can be served with black bread or donuts.