Lamb soup with vegetables

This dish with a rich broth colored with beets in a rich color turns out to be hearty and very appetizing.

Ingredients

• Mutton 450 g
• Onion 1 piece
• Garlic 2 cloves
• Vegetable oil 2 tbsp. spoons
• Cabbage 550 g
• Beet 900 g
• Tomatoes 650 g
• Lavrushka 2 pieces
• Salt taste
• Ground black pepper taste
• Meat broth or water 3½ l
• Red wine vinegar 4 tbsp. spoons
• Lemon juice 2 tbsp. spoons
• Can add
• Beet tops taste
• Sour cream taste
• Greens taste

Directions

1. Cut the meat into medium pieces, the onion into small pieces. Pass the garlic through a press.
2. Heat oil in a saucepan over medium heat. Brown the lamb on all sides for a few minutes. Add the onion and fry for another 3-4 minutes, and then a couple of minutes with garlic.
3. Cut the beets and tomatoes into slices. Chop the cabbage. Add to the saucepan along with the laurel, salt and pepper. Cover with broth, vinegar and lemon juice.
4. Bring to a boil and simmer for 1.5-2 hours over low heat. Add chopped beet tops 10-15 minutes before cooking.
5. Serve the finished soup with sour cream and herbs.