Usuba
Borscht with Lamb and Two Types of Cabbage
Rich borscht on meat broth with tender lamb, fresh and fermented cabbage. Bright flavor is created by beets, carrots, and tomato paste in the roux. The dish becomes aromatic thanks to garlic, dill, and bay leaf.
- Total
- 90 min
- Standard serving
- 241 g
Ingredients
Total 14- Lamb on the bone
62.5 g - White cabbage
12.5 g≈ 1/4 slice - Sauerkraut
25 g≈ 1.5 tbsp - Onion
37.5 g≈ 1/4 pcs - Carrot
13 g - Potato
37.5 g≈ 1/4 pcs - Beet
32.5 g - Garlic
1.89 g≈ 2/3 clove - Dill
6.25 g≈ 3 sprig - Salt
to taste - Bay leaf
to taste≈ 2 pcs - Tomato paste
4.125 g≈ 3/4 tsp - Vegetable oil
5.7 ml≈ 1 tsp - Black peppercornsмолотый
to taste≈ 1.5 pcs
Instructions
- 1
Step 1
Boil the lamb on the bone in salted water. When the water comes to a boil, skim off the foam. Add one onion head and 2 garlic cloves, cut lengthwise into 2–4 pieces. Cook the lamb for 1–1.5 hours until done.
- 2
Step 2
When the lamb is ready, add potatoes sliced thin (not cubed) and sauerkraut to the broth. After 5–7 minutes, add fresh white cabbage.
- 3
Step 3
Prepare the sauté. Grate the carrot and beet separately on a fine grater. Finely chop the remaining onion head.
Fry the onion in vegetable oil in a pan until golden. Add the carrot and a little more oil, fry. Then add the beets, tomato paste and 2–3 tablespoons of broth. Simmer for 10 minutes.
- 4
Step 4
When the potatoes and cabbage are almost ready, add two-thirds of the sautéed mixture to the pot. Simmer for another 5 minutes.
- 5
Step 5
Remove the pan from the heat. Add the remaining fried mixture, ground black pepper, finely chopped dill, finely chopped garlic (3 cloves) and bay leaf. Cover with a lid and let it steep.
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