Easter Lamb Borscht
A bright yet comforting Easter lamb borscht with pleasantly tangy beetroot, tender lamb, and plenty of fresh herbs. It is ideal for a spring lunch or celebratory family supper, wi…
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Servings: 6 | Prep: 30 min | Cook: 120 min | Total: 150 min
Tags: Easter, Eastern European-inspired, borscht, herb-rich, lamb, soup
Ingredients
- 900.0 g lamb shoulder, bone-in (cut into large chunks; bone adds flavour)
- 500.0 g beetroot (peeled and cut into thin matchsticks or grated)
- 300.0 g white cabbage (finely shredded)
- 150.0 g carrot (peeled and grated)
- 200.0 g onion (finely diced)
- 120.0 g celery (finely diced)
- 4.0 garlic (cloves, minced)
- 350.0 g potatoes (peeled and diced into bite-sized pieces)
- 2.0 tbsp tomato purée (for depth and colour)
- 2.0 tbsp sunflower oil (or neutral oil)
- 2.0 bay leaves
- 1.0 tsp black peppercorns (whole)
Instructions
- Place the lamb, water, bay leaves, and peppercorns in a large pot over medium-high heat and bring just to a gentle boil over 15 to 20 minutes, skimming off any foam until the broth looks clear and smells clean.
- Reduce the heat to low and simmer the lamb very gently for 60 to 75 minutes, partially covered, until the meat is tender enough to yield easily when pressed with a spoon but is not falling apart.
- While the lamb simmers, heat the oil in a frying pan over medium heat for 1 minute, then cook the onion, celery, and carrot for 8 to 10 minutes with a pinch of salt, stirring often, until softened, glossy, and lightly sweet-smelling.
- Add the garlic, tomato purée, paprika, and caraway seeds to the vegetables and cook over medium-low heat for 2 minutes, stirring constantly, until the mixture darkens slightly and smells aromatic rather than raw.
- Stir the beetroot into the vegetable mixture with the vinegar, lemon juice, and sugar, then cook over medium heat for 8 to 10 minutes, stirring occasionally, until the beetroot softens a little and turns vivid and glossy.
- Lift the lamb from the broth and, when cool enough to handle, remove any large bones and cut or shred the meat into bite-sized pieces, then return the meat to the pot and discard the bay leaves and peppercorns if you wish.
- Add the potatoes and cabbage to the simmering broth over medium-low heat and cook for 12 minutes, then stir in the beetroot mixture and season with the salt and a few grinds of black pepper, tasting the broth so it is gently tangy and well seasoned.
- Simmer the soup over low heat for 15 to 20 minutes, stirring once or twice, until the potatoes are tender, the cabbage is silky, and the broth is deep red with a rich, savoury aroma.
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