borscht stew with lamb
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5 from 2 votes

Borscht with Lamb and Beets

Borscht is a Ukrainian beet stew with a savory, sweet, and slightly tart flavor that turns a vibrant fuscia color. In this easy recipe, lamb adds richness making this a hearty, yet light, dinner. Gluten free, vegan optional (use vegetable stock).
Prep Time20 mins
Cook Time23 mins
Total Time43 mins
Course: Main Course, Soup
Cuisine: polish, Russian, Ukrainian
Keyword: beets, borsch, borscht, cabbage, dairy free, dill, gluten free, lamb, low carb, stew, vegan
Servings: 10 people
Calories: 208kcal
Author: Chef Sara Furcini


  • 2 tbsp olive oil extra virgin
  • 1 pound boneless stew lamb chunks leg of lamb or beef sirloin tip, diced
  • 2 tsp salt
  • 1/2 tsp pepper
  • 1 onion finely chopped
  • 2 cloves garlic minced
  • 2 carrots peeled and chopped
  • 2 medium red potatoes diced
  • 1 small head red cabbage halved, cored, thinly sliced
  • 1/3 cup tomato paste
  • 1 tbsp coconut sugar or brown sugar
  • 2 tsp ground coriander
  • 2 quarts beef stock or vegetable stock
  • 2 bay leaves
  • 3 beets peeled and grated
  • 1/4 cup red wine vinegar
  • 1/4 cup fresh dill chopped
  • 1/4 cup sour cream or plain Greek yogurt (optional)


  • Heat oil in a large pot over medium-high heat. Pat the lamb dry with paper towels and add to the pan. Season with salt and pepper. Cook, stirring to sear the lamb, 1 to 3 minutes.
  • Reduce the heat to medium and add the onion, garlic, carrots, potato, and cabbage. Cook until the vegetables are slightly tender, stirring occasionally (10 minutes). Stir in tomato paste, coconut sugar, coriander, cooking for 1 minute. Add stock and bay leaves. Boil, then reduce heat to medium-low.
  • Cover and simmer until the cabbage is very tender, 15 minutes. Stir in beets and vinegar and continue to simmer, covered, for 10 minutes or until the beets are tender. Stir in fresh dill, reserving a few springs for garnish. Ladle into bowls and dollop with sour cream and extra dill.


Vegan Borscht

To make this borscht vegan, use vegetable stock and leave the lamb out. You can garnish with a dollop of cashew cream. Soak raw cashews in water and blend with filtered water (about 1 cup) - add a splash of fresh lemon and a pinch of salt. Taste and adjust for the best cashew sour cream.


Calories: 208kcal | Carbohydrates: 21g | Protein: 16g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 33mg | Sodium: 999mg | Potassium: 1052mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2939IU | Vitamin C: 42mg | Calcium: 77mg | Iron: 3mg