Lamb borsch

In every country and in every region, this soup is brewed according to its own special recipes, so there are a great many options for cooking borscht, and here is one of them - a fragrant and hearty lamb borscht.

Ingredients

• Lamb - 300-400 Grams White cabbage - 300 Grams (young) Potatoes - 200 Grams Onions - 1 Piece Carrots - 1 Piece Tomato paste - 2 Tbsp. spoons Lemon juice - 2 Tbsp. spoons Bay leaf - 2-3 Pieces Green onion feathers - 5-6 Pieces Fresh greens - To taste (for serving) Vegetable oil - To taste (for roasting) Spices - To taste (black pepper, red pepper, dried garlic, coriander) Salt - To taste

Directions

1. So, we rinse the lamb under running water, put it in a saucepan, fill it with cold water and cook over low heat for 1.5 hours, do not hammer to remove the resulting noise.
2. Over time, carefully remove the meat from the pan, filter the broth and pour it into the pan again. Cut the boiled meat into small pieces. Shred young cabbage.
3. Peel the potatoes and cut them into bars.
4. When the broth in the pan boils again, put the chopped cabbage in it, cook it for 5-6 minutes. Then add the chopped potatoes and continue to cook the soup.
5. After 15-20 minutes after the potatoes, put the meat in a saucepan, let the soup boil for another 5-10 minutes. While our soup is being cooked, we will be engaged in frying, for a start we chop finely onions. Three carrots on a coarse grater. Heat vegetable oil in a frying pan and fry the onion in it until golden brown, then add the carrots, fry for a couple of minutes.
6. We spread tomato paste to the vegetables, mix everything and simmer the carrots and onions for 2-3 minutes. Rinse and finely chop green onions.
7. Now add the cooked frying of carrots, onions and tomato paste to the soup, mix everything. Pour in lemon juice. Salt the soup and season it with spices.
8. Put bay leaf into the borscht and add green onions, cook the soup for another 2-3 minutes and remove from heat.