Russian Borscht

• 3 tablespoons olive oil
• 3 garlic cloves peeled and chopped
• 1 pound lamb stew meat chopped 1/2" pieces
• 1 yellow onion medium, peeled and chopped
• 1 pound green cabbage cored and chopped
• tomatoes pound Ripe, diced
• 2 pounds red beets with greens see * Note
• 1 quart beef stock fresh or canned
• 1 cup red wine vinegar
• 2 bay leaves
• 1/2 lemon
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 pint sour cream
• 1 fresh dill

1. * Note: Peel and dice the beets. Save the beet greens and rinse well.
2. Heat a 12-quart heavy stockpot and add the oil, garlic and lamb. Brown the lamb and add the onion. Saute until the onion is tender, then add the cabbage, tomato, beets, beef stock, vinegar, bay leaves, lemon juice, salt and pepper. Bring to a boil, then turn down to a simmer. Cook covered for 2 hours.
3. Chop the reserved beet greens, add to the soup and simmer for 15 more minutes. Add additional salt and pepper to taste.
4. Dish the soup into bowls and pass the garnishes to each guest. A good tablespoon or two of sour cream is placed in each bowl and a bit of fresh dill on top. Heaven!

olive oil, garlic, onion, green cabbage, tomatoes, red beets, beef stock, red wine vinegar, bay leaves, lemon, salt, freshly ground black pepper, sour cream, dill

Taken from www.yummly.com/recipe/Russian-Borscht-1670700 (may not work)