8 servings
10 md (about 1.25kg) beetroot
80 g Butter
4 Cloves garlic, crushed
1 lg (about 650g) leek, thinly
– sliced
250 g Chopped lamb
3 c (about 240g) shredded
– cabbage
1/4 c Sugar
1/2 t Ground cloves
2 Bay leaves
1/4 c Chopped fresh dill
2 l (8 cups) beef stock
2 T White vinegar
3/4 c Sour cream
1 Egg yolk
2 T Chopped fresh dill, extra
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.
Posted by : Sue Rykmans.
