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-> [Eastern European, Lamb & Mutton, Meats, Russian] -> [Lamb shank borscht Recipe] |
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Lamb shank borscht
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| Artist: |
_ |
| Categories: |
Eastern European, Lamb & Mutton, Meats, Russian |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 6
| | Lamb shanks, with bones | | | -whole or cracked | | 1
| large | Can (47 oz.) or 6 cups | | | -regular- | | | -strength chicken broth | | 1 1/2
| cup | Water | | 1
| | Bay leaf | | 6
| | Whole black peppers | | 1
| tbsp | Salt | | 1
| small | Green pepper, seeded and | | | -diced | | 3
| | Medium-size carrots, diced | | 1
| | Medium-size onion, finely | | | -chopped | | 4
| small | Beets, diced | | 4
| cup | Finely shredded cabbage | | 1
| | Samll potato, diced | | 2
| tbsp | Lemon juice | | | -Lemon wedges (optional) | | | -Sour cream sprinkled with | | | -Dill | | | -weed (optional) |
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Procedures:
| 1 | Put lamb shanks, chicken broth, water, bay leaf, black pepper, and salt in a large kettle. | | 2 | Cover and simmer until lamb is tender, about 2 hours. | | 3 | (at this point you can, if you wish, cool, cover, and refridgerate soup). | | 4 | Skim or lift off fat and discard. | | 5 | Strain broth and discard black pepper and bay leaf. | | 6 | Return shanks (or just the meat) to the stock, add green pepper, carrots, onion, beets, cabbage, and potato; bring to a boil and then simmer 15 to 20 minutes or until vegetables are tender. | | 7 | Remove from heat; stir in lemon juice. | | 8 | Ladle lamb, vegetables, and broth into bowls. | | 9 | Garnish each serving with a lemon wedge and dollop of dill-seasoned sour cream, if you wish. | | 10 | Makes 6 servings. | | 11 | Happy cooking! spunky :-) |
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