Borsch with lamb

Traditional borscht cooked from pork or beef, but this soup is so popular and widely distributed that its classic recipes could not remain unchanged. Each housewife brings something different to them, changing the composition of the dish with a focus on the taste preferences of family members. If you have lovers of oriental cuisine in your house, they will surely enjoy the lamb borscht - as red, appetizing and rich as the usual Ukrainian soup of beets and cabbage, but with unique notes.

Cooking Features

Despite the fact that the inclusion of mutton borscht is not typical for this dish, it is prepared using the same technology.

The correct borscht has a rich red color. If he has an unappetizing maroon tint, the hostess is unlikely to hear praise and compliments. Red color borscht give tomato paste with beets. When cooking this soup, it is important not to let the beets become discolored. If you put it into the boiling broth too soon, by the end of the boiling it will inevitably turn pale. Experienced cooks bring the vegetable to readiness by browning, baking or stewing, but in the soup it is laid no more than 10 minutes before the readiness.
The use of lemon juice, citric acid or vinegar allows the beets to retain a rich color.
Broth quality plays a significant role. So that it is not muddy, the foam that forms on the surface must be removed. It is recommended to boil the meat over low heat, closing the saucepan with the lid not completely, so that there is a gap for steam. Ready broth must be filtered.
When cooking borsch with lamb, it is advisable to use oriental spices and seasonings, then the taste of the soup will be more harmonious.
After the soup is infused, it becomes tastier. Do not be afraid to cook it for 2-3 days.

They serve lamb borsch as well as the traditional one: with garlic croutons, greens, sour cream. You can also fill it with adzhika.

A simple recipe for borscht with lamb

Composition:

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;
water - 2, 5 l;
salt, spices - to taste.

Method of preparation:

Wash the lamb, chop it into pieces, put it in a saucepan.
Fill with water, bring to a boil, remove the foam. Add spices and simmer for 1, 5-2 hours.
Remove the meat from the broth, strain the broth.
Separate the meat from the bone, cut it into small pieces, put in the broth.
From the cabbage, remove the upper leaves, wash and dry the head of cabbage with a towel.
Cut a piece of the right size, chop.
Scrape, wash carrots. Cut it into small straws.
Cut the beets in the same pieces, put them in a separate bowl.
Free the onion from the husk, finely chop.
Heat oil in a pan, put onions and carrots in it, fry them until golden brown.
Add the beets, squeeze the juice from half a lemon on it. Pass the vegetables for 5 minutes.
Add tomato paste to vegetables, continue to sauté for the same amount.
Pour in the soup ladle, simmer the vegetables until all of them are completely soft.
Remove the vegetable pan from the stove.
Peel the potatoes, cut into large cubes, put in the broth.
Bring the broth to a boil, add the cabbage. Boil for 20 minutes.
Enter the vegetable dressing.
After 5 minutes add finely chopped greens, salt. Boil for 2-3 minutes.

After removing the soup from the stove, do not rush to pour it into plates. Carrying under the lid for half an hour, it will become even more tasty.

Borsch with lamb and pepper

Composition:

lamb on the bone - 1 kg;
Bulgarian pepper - 0, 2 kg;
chili pepper - 1 pc .;
garlic - 3 cloves;
bay leaf - 2 pcs .;
black 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 greens - 100 g;
vegetable oil - as required;
balsamic vinegar - 20 ml;
water - 3 l;
salt, hop-suneli - to taste.

Method of preparation:

From mutton, add to it bay leaf and peppercorns, boil broth. Meat cut into pieces. Broth strain. Discard used spices.
Chop the cabbage finely.
Peel the potatoes, cut into cubes and a half centimeters.
Free from the husk and cut the onion into small cubes.
Wash and peel carrots and beets. Separately, chop grated vegetables with large holes.
Wash the sweet peppers, remove the stalk and seeds, cut the pepper pulp into quarters or quarters of rings.
Free the hot pepper from the seeds, finely chop and place in the blender bowl.
Add garlic to it.
Crush garlic with hot peppers to a slurry state. If there is no blender, vegetables can be ground in a mortar.
Boil in tomatoes, remove the skin from them. Cut seals in the stalk area. Wipe through a sieve or puree with a blender.
Heat the oil in a skillet, put onions and carrots in it, sauté them for 5 minutes.
Add the beets, watering them with balsamic vinegar. Continue steaming vegetables for another 5 minutes.
Add sweet pepper and tomato paste. Simmer the vegetables in the tomato until soft. Remove the saucepan from the heat.
Boil the broth, dip the potatoes in it.
After the broth begins to boil again, add the cabbage. Boil 15 minutes.
Add the contents of the saucepan, mix. Cook 7-8 minutes after boiling the new broth.
Add finely chopped greens, hot pepper and garlic dressing, hops-suneli, salt. Stir. Cook for 2-3 minutes after boiling borscht, then leave the soup to infuse under the lid for 20-30 minutes.

Spread the lamb on a plate, cover with borsch, trying not to deprive anyone.

The borscht cooked according to this recipe has a spicy taste typical of Caucasian dishes. Garlic and pepper dressing in the recipe can be replaced with Caucasian adzhika.

Borsch with lamb and beans

Composition:

boiled mutton - 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 required;
salt, spices, herbs, garlic - to taste.

Method of preparation:

Potatoes, peeled, coarsely chopped.
Cut the onion into thin half-rings.
Boil the lamb by preparing the broth.
Shred cabbage, better not too shallow, but neat.
Cut an apple or quince into large lobules, cutting out seed patches.
Boil beans or open a can of preserved food.
Slice carrots.
Clean the beets, coarsely grate, 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 to it. Boil 15 minutes.
Cut the meat into pieces, put in the soup.
When the pot is boiling again, add the beans and cook for 10 minutes.
Add the beets. Boil 7-8 minutes after boiling the borscht.
Add spices, salt, chopped garlic and greens to taste.
Cook the soup 3-4 minutes, remove it from the heat.

Soup made according to this recipe is at the same time similar to borscht and Uzbek shurpu. It will appeal to lovers of Asian cuisine.

Borsch with lamb has a peculiar taste. This first dish will appeal to fans of oriental cuisine and to all people who are not indifferent to lamb meat. Cook it can, following the recommendations of experienced chefs, even the novice mistress.

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