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1. Shard Calculation

Query:

Response:

Calculated Shard: 160 (from laksa173)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa160.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://thefrayedapron.com/borscht/\')), getAhrefsUnparsedNoserviceFromURL(\'https://thefrayedapron.com/borscht/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/thefrayedapron.com\/borscht\/","crawl_time":1774766509,"first_indexed_time":1610315774,"http_code":200,"src_unparsed":"com,thefrayedapron!\/borscht\/ s443","src_root_hash":"10558430333040955760","history_drop_reason":null,"meta_title":"Borscht with Lamb and Beets | The Frayed Apron","meta_descriptions":["Borscht with lamb and beets! This sweet and sour beet stew is beautifully seasoned with dill, red wine vinegar, and coriander for a healthy dinner."],"attrs_boilerpipe_text":"Home\n»\nRecipe Posts\n»\nBorscht with Lamb and Beets\nRecipe By:\nSara @ TheFrayedApron\nNovember 4, 2019\nRated 5 out of 5\nBorscht 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).\nPrep Time:\n20\nminutes\nJump To Recipe\nCook Time:\n23\nminutes\nRate This Recipe\n This post may contain affiliate links. Please read my\ndisclosure policy\n.\nRecipe Rundown\nHow can a bowl of borscht with a dollop of sour cream be such a comfort?\nPerhaps it’s the vibrant color or the fresh flavor of dill that makes this beet stew so enticing. It reminds me of my college self who found a bit of normalcy in New York in the warmth of a Polish restaurant slurping on a bowl of borscht with a side of pierogi.\nLike Anthony Bourdain, I think a good soup is a window into the heart and soul of a place. And so, whenever there’s a chill in the air and beet root of every size and shape, I think of borscht as a flavorful way to celebrate the transition from Fall to Winter. I think about how my Polish ancestors might have survived on borscht in the cold.\nOn a whim, I decided to make mine with lamb, and I think it works incredibly well, adding fat and richness. I usually make borscht vegan though, so if you want to use vegetable stock, it’s a very easy thing to do.\nWhat does borscht taste like?\nThe dominant tastes in borscht are\nsweet and sour.\nIn this variation, the sweetness comes from a medley of root vegetables (\nbeet, carrot, red potato\n) and\npurple cabbage\n. Sourness comes from red wine vinegar, which really balances the sweet.\nCoriander\nand dill add astringent and aromatic qualities that make this a beautifully seasoned stew with a bright quality.\nIt’s just\nso darn good\n– I can’t get over how nice it is to sit down with a giant bowl of hot borscht!\nMany people add sour cream, and I’m one of them. I love how cream can be stirred in a bit for a little touch of richness. It’s totally optional though if you are avoiding dairy.\nWorking with Beets\nWhen you work with beets, they bleed all over your hands and that’s what gives this soup the reddish-purple color. It’s a very easy recipe, made with simple ingredients. It’s a bit of work to chop all the vegetables, but then you end up with a\ngiant pot\nso it’s well worth the time.\nLeftover borscht can be portioned into containers and stored in the fridge for up to 5 days for a really nutritious and satisfying lunch or dinner. I’ve heard of some people eating borcht cold, but I can’t imagine liking it as much as hot.\nSome of the links on this page are affiliate links, which may pay me a small commission for my referral at no extra cost to you!\nServing the Borscht (Borsch) Stew\nI could eat this borscht as-is for a light and healthy dinner because it’s loaded with lots of textures from all the vegetables. Since this version has lamb, it’s a meal in itself. If you want to add some crusty sourdough bread, I think that would be useful for sopping up all the broth.\nFor me, there’s nothing quite like dill with borscht. If you have an aversion to dill (like my husband), you could try using fennel fronds or parsley instead.\nTop Tips for Making Borscht\nIf adding lamb,\nadd stew meat cut into chunks in the beginning\nso it can develop flavor for the base of the soup.\nIt’s important to\nadd salt and pepper in the beginning,\nso that the flavors develop. You can add salt at the end again to taste.\nAlways\nadd delicate fresh herbs (dill) at the very end\nso that their aromatic qualities don’t get lost in evaporation and high heat.\nUse\nacid to lift the flavor of the sweet beets.\nI use red wine vinegar, but you could also try lemon juice, white wine vinegar, or sherry vinegar.\nWhen making soup, look for\nvegetable stock\n(no salt added) or low sodium broth so that you control how salty the final dish tastes.\nLiquid measurements are always approximate.\nYou can absolutely add more stock if you want to.\nMore Stews You Might Like\nImmunity-Boosting Turmeric Vegetable Soup\nHot and Sour Chicken Soup\nWine Braised Short Ribs\nPurple Cabbage Rolls\n*Are you making borscht with lamb? Let me know if you had any trouble finding lamb for this recipe in the comments below.\nBorscht with Lamb and Beets\nBorscht 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).\n4.80\nfrom\n5\nvotes\nPrint\nPin\nRate\nCourse:\nMain Course, Soup\nCuisine:\npolish, Russian, Ukrainian\nKeyword:\nbeets, borsch, borscht, cabbage, dairy free, dill, gluten free, lamb, low carb, stew, vegan\nPrep Time:\n20\nminutes\nCook Time:\n23\nminutes\nTotal Time:\n43\nminutes\nServings:\n10\npeople\nCalories:\n208\nkcal\nAuthor:\nChef Sara Furcini\nIngredients\n2\ntbsp\nolive oil\nextra virgin\n1\npound\nboneless stew lamb chunks\nleg of lamb or beef sirloin tip, diced\n2\ntsp\nsalt\n1\/2\ntsp\npepper\n1\nonion\nfinely chopped\n2\ncloves\ngarlic\nminced\n2\ncarrots\npeeled and chopped\n2\nmedium\nred potatoes\ndiced\n1\nsmall\nhead red cabbage\nhalved, cored, thinly sliced\n1\/3\ncup\ntomato paste\n1\ntbsp\ncoconut sugar\nor brown sugar\n2\ntsp\nground coriander\n2\nquarts\nbeef stock\nor vegetable stock\n2\nbay leaves\n3\nbeets\npeeled and grated\n1\/4\ncup\nred wine vinegar\n1\/4\ncup\nfresh dill\nchopped\n1\/4\ncup\nsour cream\nor plain Greek yogurt (optional)\nInstructions\nHeat 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.\nReduce 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.\nCover 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.\nNotes\nVegan Borscht\nTo 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.\nNutrition\nCalories:\n208\nkcal\n|\nCarbohydrates:\n21\ng\n|\nProtein:\n16\ng\n|\nFat:\n7\ng\n|\nSaturated Fat:\n2\ng\n|\nCholesterol:\n33\nmg\n|\nSodium:\n999\nmg\n|\nPotassium:\n1052\nmg\n|\nFiber:\n4\ng\n|\nSugar:\n9\ng\n|\nVitamin A:\n2939\nIU\n|\nVitamin C:\n42\nmg\n|\nCalcium:\n77\nmg\n|\nIron:\n3\nmg\nYOU MIGHT ALSO LIKE\nMore Recipes\nKraut Burgers with Baby Swiss\nCreamy Chicken Soup\nNo-Bake Chocolate Peanut Butter Protein Bars\nGluten-Free Chicken Sandwiches\nRoasted Brussels Sprouts with Citrus Miso Glaze\nHomemade Gluten-Free Waffle Cones\n4.80 from 5 votes (\n3 ratings without comment\n)\nSubscribe\nLogin\nNotify of\n7\nComments\nOldest\nNewest\nMost Voted\nInline Feedbacks\nView all comments\nSG Conard\n6 years ago\nIt would be nice to have an idea what size beets (or a weight!). I grow my own and size is quite variable!\n0\nReply\nAuthor\nSara @ TheFrayedApron\n6 years ago\nReply to \nSG Conard\nSo excited for you to use your garden beets. I know the size can be quite variable, but since this is a soup, you can use virtually any size and weight. 3 large or 3 small. For reference, I used 3 medium-size beets in this recipe, and there was still plenty of liquid. Let me know how it goes.\n0\nReply\nFran\n5 years ago\nDo you think this recipe would work just as well with ground lamb?\n0\nReply\nSara @ TheFrayedApron.com\n5 years ago\nReply to \nFran\nI do! I think ground lamb would be super flavorful, but it will just have a different texture. Try it:)\n0\nReply\nAllison Messier\n1 year ago\nI made this with lamb today and it’s so good!! We love it.\n0\nReply\nAuthor\nSara @ TheFrayedApron\n1 year ago\nReply to \nAllison Messier\nThanks for your positive feedback Allison. We love reading this!\n0\nReply\nNiki\n4 months ago\nMade a big pot of this yesterday using lamb shanks on the bone (modified the timing a little). Skipped the bay leaves but followed the rest to a T, turned out soooo good and reminds me of my great grandmothers, which i was so happy about! Thank you!\n0\nReply","attrs_markdown":"[Skip to content](https:\/\/thefrayedapron.com\/borscht\/#content)\n\n[![](https:\/\/thefrayedapron.com\/wp-content\/uploads\/2019\/09\/apron-logo-project-with-title-smaller-1-1024x256.png)](https:\/\/thefrayedapron.com\/)\n\n- [Recipes](https:\/\/thefrayedapron.com\/recipes\/)\n  - [Beverages](https:\/\/thefrayedapron.com\/recipe_categories\/beverages\/)\n  - [Dessert](https:\/\/thefrayedapron.com\/recipe_categories\/dessert\/)\n  - [Gluten Free](https:\/\/thefrayedapron.com\/recipe_categories\/gluten-free\/)\n  - [Pasta & Noodles](https:\/\/thefrayedapron.com\/recipe_categories\/pasta-noodles\/)\n  - [Salad](https:\/\/thefrayedapron.com\/recipe_categories\/salad\/)\n  - [Seafood, Poultry & Meat](https:\/\/thefrayedapron.com\/recipe_categories\/seafood-poultry-meat\/)\n  - [Soups & Stews](https:\/\/thefrayedapron.com\/recipe_categories\/soups-stews\/)\n  - [Vegan](https:\/\/thefrayedapron.com\/recipe_categories\/vegan\/)\n  - [Seasonal Menus](https:\/\/thefrayedapron.com\/seasonal_menus\/)\n  - [Videos](https:\/\/thefrayedapron.com\/recipe_videos\/)\n- [Skills](https:\/\/thefrayedapron.com\/skills\/)\n  - [Taste Tests](https:\/\/thefrayedapron.com\/taste_test\/)\n  - [Courses](https:\/\/thefrayedapron.com\/courses\/)\n  - [Techniques](https:\/\/thefrayedapron.com\/technique_videos\/)\n  - [Produce Guides](https:\/\/thefrayedapron.com\/produce_guides\/)\n- [Blog](https:\/\/thefrayedapron.com\/blog_posts\/)\n- [Shop](https:\/\/thefrayedapron.com\/shop\/)\n- [About](https:\/\/thefrayedapron.com\/about-tfa\/)\n  - [Work With Me](https:\/\/thefrayedapron.com\/work-with-me-2\/)\n  - [Contact](https:\/\/thefrayedapron.com\/contact-2\/)\n\n- [Recipes](https:\/\/thefrayedapron.com\/recipes\/)\n  - [Beverages](https:\/\/thefrayedapron.com\/recipe_categories\/beverages\/)\n  - [Dessert](https:\/\/thefrayedapron.com\/recipe_categories\/dessert\/)\n  - [Gluten Free](https:\/\/thefrayedapron.com\/recipe_categories\/gluten-free\/)\n  - [Pasta & Noodles](https:\/\/thefrayedapron.com\/recipe_categories\/pasta-noodles\/)\n  - [Salad](https:\/\/thefrayedapron.com\/recipe_categories\/salad\/)\n  - [Seafood, Poultry & Meat](https:\/\/thefrayedapron.com\/recipe_categories\/seafood-poultry-meat\/)\n  - [Soups & Stews](https:\/\/thefrayedapron.com\/recipe_categories\/soups-stews\/)\n  - [Vegan](https:\/\/thefrayedapron.com\/recipe_categories\/vegan\/)\n  - [Seasonal Menus](https:\/\/thefrayedapron.com\/seasonal_menus\/)\n  - [Videos](https:\/\/thefrayedapron.com\/recipe_videos\/)\n- [Skills](https:\/\/thefrayedapron.com\/skills\/)\n  - [Taste Tests](https:\/\/thefrayedapron.com\/taste_test\/)\n  - [Courses](https:\/\/thefrayedapron.com\/courses\/)\n  - [Techniques](https:\/\/thefrayedapron.com\/technique_videos\/)\n  - [Produce Guides](https:\/\/thefrayedapron.com\/produce_guides\/)\n- [Blog](https:\/\/thefrayedapron.com\/blog_posts\/)\n- [Shop](https:\/\/thefrayedapron.com\/shop\/)\n- [About](https:\/\/thefrayedapron.com\/about-tfa\/)\n  - [Work With Me](https:\/\/thefrayedapron.com\/work-with-me-2\/)\n  - [Contact](https:\/\/thefrayedapron.com\/contact-2\/)\n\n![borscht beet soup](https:\/\/thefrayedapron.com\/wp-content\/uploads\/2019\/11\/borscht-beet-soup-1024x683.jpg)\n\n![borscht beet soup](https:\/\/thefrayedapron.com\/wp-content\/uploads\/2019\/11\/borscht-beet-soup-1024x683.jpg)\n\n[Home](https:\/\/thefrayedapron.com\/) » [Recipe Posts](https:\/\/thefrayedapron.com\/recipes\/) » Borscht with Lamb and Beets\n\n# Borscht with Lamb and Beets\n- Recipe By:  Sara @ TheFrayedApron\n- November 4, 2019\n\n********** Rated 5 out of 5\n\nBorscht 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).\n\nPrep Time: 20 minutes minutes\n\n[Jump To Recipe](https:\/\/thefrayedapron.com\/borscht\/#begin-wprm-recipe)\n\nCook Time: 23 minutes minutes\n\n[Rate This Recipe](https:\/\/thefrayedapron.com\/borscht\/#commentform)\n\nThis post may contain affiliate links. Please read my [disclosure policy](https:\/\/thefrayedapron.com\/about-the-frayed-apron-2__trashed\/privacy-policy-disclosure\/).\n# Recipe Rundown\n![borscht (borsch) beet stew with lamb, dill, cabbage, and sour cream](https:\/\/www.thefrayedapron.com\/wp-content\/uploads\/2019\/11\/ladling-borscht-with-lamb-soup-683x1024.jpg)\n\nHow can a bowl of borscht with a dollop of sour cream be such a comfort?\n\nPerhaps it’s the vibrant color or the fresh flavor of dill that makes this beet stew so enticing. It reminds me of my college self who found a bit of normalcy in New York in the warmth of a Polish restaurant slurping on a bowl of borscht with a side of pierogi.\n\nLike Anthony Bourdain, I think a good soup is a window into the heart and soul of a place. And so, whenever there’s a chill in the air and beet root of every size and shape, I think of borscht as a flavorful way to celebrate the transition from Fall to Winter. I think about how my Polish ancestors might have survived on borscht in the cold.\n\n![bowl of borscht stew with sour cream and dill](https:\/\/www.thefrayedapron.com\/wp-content\/uploads\/2019\/11\/borscht-with-lamb-and-beets-683x1024.jpg)\n\nOn a whim, I decided to make mine with lamb, and I think it works incredibly well, adding fat and richness. I usually make borscht vegan though, so if you want to use vegetable stock, it’s a very easy thing to do.\n\n## What does borscht taste like?\nThe dominant tastes in borscht are **sweet and sour.** In this variation, the sweetness comes from a medley of root vegetables (**beet, carrot, red potato**) and **purple cabbage**. Sourness comes from red wine vinegar, which really balances the sweet. [Coriander](https:\/\/amzn.to\/2C8GSJM) and dill add astringent and aromatic qualities that make this a beautifully seasoned stew with a bright quality.\n\nIt’s just **so darn good** – I can’t get over how nice it is to sit down with a giant bowl of hot borscht\\!\n\nMany people add sour cream, and I’m one of them. I love how cream can be stirred in a bit for a little touch of richness. It’s totally optional though if you are avoiding dairy.\n\n## Working with Beets\nWhen you work with beets, they bleed all over your hands and that’s what gives this soup the reddish-purple color. It’s a very easy recipe, made with simple ingredients. It’s a bit of work to chop all the vegetables, but then you end up with a **giant pot** so it’s well worth the time.\n\nLeftover borscht can be portioned into containers and stored in the fridge for up to 5 days for a really nutritious and satisfying lunch or dinner. I’ve heard of some people eating borcht cold, but I can’t imagine liking it as much as hot.\n\n*Some of the links on this page are affiliate links, which may pay me a small commission for my referral at no extra cost to you\\!*\n\n### Serving the Borscht (Borsch) Stew\nI could eat this borscht as-is for a light and healthy dinner because it’s loaded with lots of textures from all the vegetables. Since this version has lamb, it’s a meal in itself. If you want to add some crusty sourdough bread, I think that would be useful for sopping up all the broth.\n\nFor me, there’s nothing quite like dill with borscht. If you have an aversion to dill (like my husband), you could try using fennel fronds or parsley instead.\n\n## Top Tips for Making Borscht\n- If adding lamb, **add stew meat cut into chunks in the beginning** so it can develop flavor for the base of the soup.\n- It’s important to **add salt and pepper in the beginning,** so that the flavors develop. You can add salt at the end again to taste.\n- Always **add delicate fresh herbs (dill) at the very end** so that their aromatic qualities don’t get lost in evaporation and high heat.\n- Use **acid to lift the flavor of the sweet beets.** I use red wine vinegar, but you could also try lemon juice, white wine vinegar, or sherry vinegar.\n- When making soup, look for **vegetable stock** (no salt added) or low sodium broth so that you control how salty the final dish tastes.\n- **Liquid measurements are always approximate.** You can absolutely add more stock if you want to.\n### More Stews You Might Like\n- [Immunity-Boosting Turmeric Vegetable Soup](https:\/\/www.thefrayedapron.com\/turmeric-vegetable-soup\/)\n- [Hot and Sour Chicken Soup](https:\/\/www.thefrayedapron.com\/hot-and-sour-chicken-soup\/)\n- [Wine Braised Short Ribs](https:\/\/www.thefrayedapron.com\/wine-braised-short-ribs\/)\n- [Purple Cabbage Rolls](https:\/\/www.thefrayedapron.com\/purple-cabbage-rolls\/)\n\n**\\*Are you making borscht with lamb? Let me know if you had any trouble finding lamb for this recipe in the comments below.**\n\n![](https:\/\/thefrayedapron.com\/wp-content\/uploads\/2020\/11\/borscht-with-lamb-and-beets-and-dill-300x300.jpg)\n\n# Borscht with Lamb and Beets\nBorscht 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).\n\n4\\.80 from 5 votes\n\n[Print](https:\/\/thefrayedapron.com\/wprm_print\/borscht-with-lamb-and-beets)\n\n[Pin](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fthefrayedapron.com%2Fborscht%2F&media=https%3A%2F%2Fthefrayedapron.com%2Fwp-content%2Fuploads%2F2020%2F11%2Fborscht-with-lamb-and-beets-and-dill-1.jpg&description=Borscht+with+Lamb+and+Beets&is_video=false)\n\n[Rate](https:\/\/thefrayedapron.com\/borscht\/#commentform)\n\nCourse: Main Course, Soup\n\nCuisine: polish, Russian, Ukrainian\n\nKeyword: beets, borsch, borscht, cabbage, dairy free, dill, gluten free, lamb, low carb, stew, vegan\n\nPrep Time: 20 minutes minutes\n\nCook Time: 23 minutes minutes\n\nTotal Time: 43 minutes minutes\n\nServings: 10 people\n\nCalories: 208kcal\n\nAuthor: Chef Sara Furcini\n\n### Ingredients\n- 2 tbsp olive oil extra virgin\n- 1 pound boneless stew lamb chunks leg of lamb or beef sirloin tip, diced\n- 2 tsp salt\n- 1\/2 tsp pepper\n- 1 onion finely chopped\n- 2 cloves garlic minced\n- 2 carrots peeled and chopped\n- 2 medium red potatoes diced\n- 1 small head red cabbage halved, cored, thinly sliced\n- 1\/3 cup tomato paste\n- 1 tbsp coconut sugar or brown sugar\n- 2 tsp ground coriander\n- 2 quarts beef stock or vegetable stock\n- 2 bay leaves\n- 3 beets peeled and grated\n- 1\/4 cup red wine vinegar\n- 1\/4 cup fresh dill chopped\n- 1\/4 cup sour cream or plain Greek yogurt (optional)\n\n### Instructions\n- 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.\n- 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.\n- 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.\n\n### Notes\n### Vegan Borscht\nTo 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.\n\n### Nutrition\nCalories: 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\n### *YOU MIGHT ALSO LIKE*\n## More Recipes\n[![kraut burger](https:\/\/thefrayedapron.com\/wp-content\/uploads\/2026\/01\/kraut-burger-300x200.jpg)](https:\/\/thefrayedapron.com\/kraut-burgers-with-baby-swiss\/)\n\n### [Kraut Burgers with Baby Swiss](https:\/\/thefrayedapron.com\/kraut-burgers-with-baby-swiss\/)\n\n[![creamy chicken soup](https:\/\/thefrayedapron.com\/wp-content\/uploads\/2026\/01\/Coconut-Chicken-Lime-Soup-in-bowl-with-cilantro-300x300.jpg)](https:\/\/thefrayedapron.com\/creamy-chicken-soup\/)\n\n### [Creamy Chicken Soup](https:\/\/thefrayedapron.com\/creamy-chicken-soup\/)\n\n[![no bake chocolate peanut butter protein bars](https:\/\/thefrayedapron.com\/wp-content\/uploads\/2025\/11\/Peanut-Butter-Protein-Bars-2x3-1-300x200.jpg)](https:\/\/thefrayedapron.com\/chocolate-peanut-butter-protein-bars\/)\n\n### [No-Bake Chocolate Peanut Butter Protein Bars](https:\/\/thefrayedapron.com\/chocolate-peanut-butter-protein-bars\/)\n\n[![air fried chicken tender sandwich with sauce](https:\/\/thefrayedapron.com\/wp-content\/uploads\/2025\/10\/Air-Fryer-Chicken-Tenders-Sandwhich-Landscape-60-quality-300x200.jpg)](https:\/\/thefrayedapron.com\/gluten-free-chicken-sandwiches\/)\n\n### [Gluten-Free Chicken Sandwiches](https:\/\/thefrayedapron.com\/gluten-free-chicken-sandwiches\/)\n\n[![](https:\/\/thefrayedapron.com\/wp-content\/uploads\/2024\/04\/Roasted-Brussels-Sprouts-Plated-roasted-brussels-sprouts-2x3-1-300x200.jpg)](https:\/\/thefrayedapron.com\/roasted-brussels-sprouts\/)\n\n### [Roasted Brussels Sprouts with Citrus Miso Glaze](https:\/\/thefrayedapron.com\/roasted-brussels-sprouts\/)\n\n[![gluten-free cones](https:\/\/thefrayedapron.com\/wp-content\/uploads\/2024\/04\/Fresh-Ginger-Ice-Cream-with-Gluten-free-Cone-Waffle-Cone-300x200.jpg)](https:\/\/thefrayedapron.com\/recipe_posts\/gluten-free-waffle-cones\/)\n\n### [Homemade Gluten-Free Waffle Cones](https:\/\/thefrayedapron.com\/recipe_posts\/gluten-free-waffle-cones\/)\n\n4\\.80 from 5 votes ([3 ratings without comment](https:\/\/thefrayedapron.com\/borscht\/))\n\nSubscribe\n\n[Login](https:\/\/thefrayedapron.com\/wp-login.php?redirect_to=https%3A%2F%2Fthefrayedapron.com%2Fborscht%2F)\n\n7 Comments\n\nOldest\n\nNewest Most Voted\n\nInline Feedbacks\n\nView all comments\n\n![SG Conard](https:\/\/thefrayedapron.com\/wp-content\/uploads\/2020\/09\/apron-login-logo.png)\n\nSG Conard\n\n6 years ago\n\nIt would be nice to have an idea what size beets (or a weight!). I grow my own and size is quite variable\\!\n\n0\n\nReply\n\n[![Sara @ TheFrayedApron](https:\/\/thefrayedapron.com\/wp-content\/uploads\/2020\/09\/apron-login-logo.png)](https:\/\/thefrayedapron.com\/author\/thefrayedapron\/)\n\nAuthor\n\n[Sara @ TheFrayedApron](https:\/\/thefrayedapron.com\/)\n\n6 years ago\n\nReply to  [SG Conard](https:\/\/thefrayedapron.com\/borscht\/#comment-163)\n\nSo excited for you to use your garden beets. I know the size can be quite variable, but since this is a soup, you can use virtually any size and weight. 3 large or 3 small. For reference, I used 3 medium-size beets in this recipe, and there was still plenty of liquid. Let me know how it goes.\n\n0\n\nReply\n\n![Fran](https:\/\/thefrayedapron.com\/wp-content\/uploads\/2020\/09\/apron-login-logo.png)\n\nFran\n\n5 years ago\n\nDo you think this recipe would work just as well with ground lamb?\n\n0\n\nReply\n\n![Sara @ TheFrayedApron.com](https:\/\/thefrayedapron.com\/wp-content\/uploads\/2020\/09\/apron-login-logo.png)\n\n[Sara @ TheFrayedApron.com](https:\/\/thefrayedapron.com\/borscht\/www.thefrayedapron.com)\n\n5 years ago\n\nReply to  [Fran](https:\/\/thefrayedapron.com\/borscht\/#comment-317)\n\nI do! I think ground lamb would be super flavorful, but it will just have a different texture. Try it:)\n\n0\n\nReply\n\n![Allison Messier](https:\/\/thefrayedapron.com\/wp-content\/uploads\/2020\/09\/apron-login-logo.png)\n\nAllison Messier\n\n1 year ago\n\nI made this with lamb today and it’s so good!! We love it.\n\n0\n\nReply\n\n[![Sara @ TheFrayedApron](https:\/\/thefrayedapron.com\/wp-content\/uploads\/2020\/09\/apron-login-logo.png)](https:\/\/thefrayedapron.com\/author\/thefrayedapron\/)\n\nAuthor\n\n[Sara @ TheFrayedApron](https:\/\/thefrayedapron.com\/)\n\n1 year ago\n\nReply to  [Allison Messier](https:\/\/thefrayedapron.com\/borscht\/#comment-612)\n\nThanks for your positive feedback Allison. We love reading this\\!\n\n0\n\nReply\n\n![Niki](https:\/\/thefrayedapron.com\/wp-content\/uploads\/2020\/09\/apron-login-logo.png)\n\nNiki\n\n4 months ago\n\nMade a big pot of this yesterday using lamb shanks on the bone (modified the timing a little). Skipped the bay leaves but followed the rest to a T, turned out soooo good and reminds me of my great grandmothers, which i was so happy about! Thank you\\!\n\n0\n\nReply\n\n[![meatloaf with brown sugar tomato paste glaze](https:\/\/thefrayedapron.com\/wp-content\/uploads\/2023\/12\/Meatloaf-with-Brown-Sugar-Tomato-Glaze-Sliced-meatloaf-served-a-board-with-sides-2x3-1-1024x683.jpg) Unbelievably Juicy Meatloaf with Brown Sugar Tomato Glaze](https:\/\/thefrayedapron.com\/meatloaf-with-brown-sugar-tomato-glaze\/)\n\n[![fermenting vegetables](https:\/\/thefrayedapron.com\/wp-content\/uploads\/2019\/03\/fermenting-vegetables-2-1024x683.jpg) Fermenting Vegetables](https:\/\/thefrayedapron.com\/fermenting-vegetables\/)\n\n[![fettuccini alfredo with shrimp](https:\/\/thefrayedapron.com\/wp-content\/uploads\/2019\/08\/fettuccini-alfredo-with-shrimp-1-1024x683.jpg) Fettuccine Alfredo with Shrimp](https:\/\/thefrayedapron.com\/fettuccine-alfredo-with-shrimp\/)\n\n[![long john donuts with maple icing](https:\/\/thefrayedapron.com\/wp-content\/uploads\/2021\/10\/Donuts-on-Cooling-Rack-Horizontal-1024x683.jpg) Long John Donuts with Maple Glaze](https:\/\/thefrayedapron.com\/long-john-donuts\/)\n\n[![baked pumpkin bread](https:\/\/thefrayedapron.com\/wp-content\/uploads\/2022\/09\/Grandmas-Pumpkin-Bread-Primary-1024x683.jpg) Grandma’s Pumpkin Bread with Mascarpone](https:\/\/thefrayedapron.com\/pumpkin-bread\/)\n\n[![chicken skillet with creamy artichoke sauce](https:\/\/thefrayedapron.com\/wp-content\/uploads\/2020\/09\/chicken-skillet-with-creamy-artichoke-sauce-1024x683.jpg) Skillet Chicken in Creamy Spinach-Artichoke Sauce](https:\/\/thefrayedapron.com\/chicken-artichoke-sauce\/)\n\n[![tomato sauce](https:\/\/thefrayedapron.com\/wp-content\/uploads\/2020\/06\/tomato-sauce-1024x683.jpg) Roasted Roma Tomato Sauce](https:\/\/thefrayedapron.com\/tomato-sauce\/)\n\n[![cranberry orange bread](https:\/\/thefrayedapron.com\/wp-content\/uploads\/2019\/05\/cranberry-orange-bread-1024x683.jpg) Cranberry Orange Bread](https:\/\/thefrayedapron.com\/cranberry-orange-bread\/)\n\n[![pumpkin pie](https:\/\/thefrayedapron.com\/wp-content\/uploads\/2019\/10\/pumpkin-pie-1024x683.jpg) Perfect Vegan Pumpkin Pie with Gluten Free Crust](https:\/\/thefrayedapron.com\/vegan-pumpkin-pie\/)\n\n[![massaman thai beef curry](https:\/\/thefrayedapron.com\/wp-content\/uploads\/2020\/02\/massaman-thai-beef-curry-1-1024x576.jpg) 1-Pot Thai Beef Curry Pot Roast](https:\/\/thefrayedapron.com\/thai-beef-curry\/)\n\n## The Frayed Apron\n[Facebook](https:\/\/www.facebook.com\/thefrayedapron)     [Twitter](https:\/\/twitter.com\/thefrayedapron)     [Youtube](https:\/\/www.youtube.com\/channel\/UCzjnImRbN2Zjy9JtAxb85AA)     [Instagram](https:\/\/www.instagram.com\/thefrayedapron\/)     [Pinterest](https:\/\/www.pinterest.com\/thefrayedapron\/)\n\n- [All Recipes](https:\/\/thefrayedapron.com\/recipes)\n- [Taste Tests](https:\/\/thefrayedapron.com\/taste_test)\n- [Produce Guides](https:\/\/thefrayedapron.com\/produce_guides)\n\n- [Shop](https:\/\/thefrayedapron.com\/shop)\n- [Courses](https:\/\/thefrayedapron.com\/courses)\n- [Techniques](https:\/\/thefrayedapron.com\/technique_videos)\n\n- [Blog](https:\/\/thefrayedapron.com\/blog_posts)\n- [Seasonal Menus](https:\/\/thefrayedapron.com\/seasonal_menus)\n- [About](https:\/\/thefrayedapron.com\/about-tfa)\n\n- [Work With Me](https:\/\/thefrayedapron.com\/work-with-me-2)\n- [Contact](https:\/\/thefrayedapron.com\/contact-2)\n- [Privacy Policy](https:\/\/thefrayedapron.com\/privacy-policy-disclosure)\n# Seasonal, Simple, American From Scratch\n#### ©2021 TheFrayedApron.com\n\n## The Frayed Apron\n[Facebook](https:\/\/www.facebook.com\/thefrayedapron)     [Twitter](https:\/\/twitter.com\/thefrayedapron)     [Youtube](https:\/\/www.youtube.com\/channel\/UCzjnImRbN2Zjy9JtAxb85AA)     [Instagram](https:\/\/www.instagram.com\/thefrayedapron\/)     [Pinterest](https:\/\/www.pinterest.com\/thefrayedapron\/)\n\n- [All Recipes](https:\/\/thefrayedapron.com\/recipes)\n- [Taste Tests](https:\/\/thefrayedapron.com\/taste_test)\n- [Produce Guides](https:\/\/thefrayedapron.com\/produce_guides)\n\n- [Shop](https:\/\/thefrayedapron.com\/shop)\n- [Courses](https:\/\/thefrayedapron.com\/courses)\n- [Techniques](https:\/\/thefrayedapron.com\/technique_videos)\n\n- [Blog](https:\/\/thefrayedapron.com\/blog_posts)\n- [Seasonal Menus](https:\/\/thefrayedapron.com\/seasonal_menus)\n- [About](https:\/\/thefrayedapron.com\/about-tfa)\n\n- [Work With Me](https:\/\/thefrayedapron.com\/work-with-me-2)\n- [Contact](https:\/\/thefrayedapron.com\/contact-2)\n- [Privacy Policy](https:\/\/thefrayedapron.com\/privacy-policy-disclosure)\n# Seasonal, Simple, American From Scratch\n#### ©2021 TheFrayedApron.com\n\nwpDiscuz\n\n7\n\n0\n\nWould love your thoughts, please comment.[x](https:\/\/thefrayedapron.com\/borscht\/)\n\n()\n\n[x](https:\/\/thefrayedapron.com\/borscht\/)\n\n\\| [Reply](https:\/\/thefrayedapron.com\/borscht\/)\n\nInsert\n\n## Rate This Recipe\n## Recipe Ratings without Comment\nSomething went wrong. Please try again.","attrs_readable_markdown":"![borscht beet soup](https:\/\/thefrayedapron.com\/wp-content\/uploads\/2019\/11\/borscht-beet-soup-1024x683.jpg)\n\n![borscht beet soup](https:\/\/thefrayedapron.com\/wp-content\/uploads\/2019\/11\/borscht-beet-soup-1024x683.jpg)\n\n[Home](https:\/\/thefrayedapron.com\/) » [Recipe Posts](https:\/\/thefrayedapron.com\/recipes\/) » Borscht with Lamb and Beets\n\n- Recipe By:  Sara @ TheFrayedApron\n- November 4, 2019\n\nRated 5 out of 5\n\nBorscht 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).\n\nPrep Time: 20 minutes\n\n[Jump To Recipe](https:\/\/thefrayedapron.com\/borscht\/#begin-wprm-recipe)\n\nCook Time: 23 minutes\n\n[Rate This Recipe](https:\/\/thefrayedapron.com\/borscht\/#commentform)\n\nThis post may contain affiliate links. Please read my [disclosure policy](https:\/\/thefrayedapron.com\/about-the-frayed-apron-2__trashed\/privacy-policy-disclosure\/).\n\nRecipe Rundown\n\n![borscht (borsch) beet stew with lamb, dill, cabbage, and sour cream](https:\/\/www.thefrayedapron.com\/wp-content\/uploads\/2019\/11\/ladling-borscht-with-lamb-soup-683x1024.jpg)\n\nHow can a bowl of borscht with a dollop of sour cream be such a comfort?\n\nPerhaps it’s the vibrant color or the fresh flavor of dill that makes this beet stew so enticing. It reminds me of my college self who found a bit of normalcy in New York in the warmth of a Polish restaurant slurping on a bowl of borscht with a side of pierogi.\n\nLike Anthony Bourdain, I think a good soup is a window into the heart and soul of a place. And so, whenever there’s a chill in the air and beet root of every size and shape, I think of borscht as a flavorful way to celebrate the transition from Fall to Winter. I think about how my Polish ancestors might have survived on borscht in the cold.\n\n![bowl of borscht stew with sour cream and dill](https:\/\/www.thefrayedapron.com\/wp-content\/uploads\/2019\/11\/borscht-with-lamb-and-beets-683x1024.jpg)\n\nOn a whim, I decided to make mine with lamb, and I think it works incredibly well, adding fat and richness. I usually make borscht vegan though, so if you want to use vegetable stock, it’s a very easy thing to do.\n\n## What does borscht taste like?\nThe dominant tastes in borscht are **sweet and sour.** In this variation, the sweetness comes from a medley of root vegetables (**beet, carrot, red potato**) and **purple cabbage**. Sourness comes from red wine vinegar, which really balances the sweet. [Coriander](https:\/\/amzn.to\/2C8GSJM) and dill add astringent and aromatic qualities that make this a beautifully seasoned stew with a bright quality.\n\nIt’s just **so darn good** – I can’t get over how nice it is to sit down with a giant bowl of hot borscht\\!\n\nMany people add sour cream, and I’m one of them. I love how cream can be stirred in a bit for a little touch of richness. It’s totally optional though if you are avoiding dairy.\n\n## Working with Beets\nWhen you work with beets, they bleed all over your hands and that’s what gives this soup the reddish-purple color. It’s a very easy recipe, made with simple ingredients. It’s a bit of work to chop all the vegetables, but then you end up with a **giant pot** so it’s well worth the time.\n\nLeftover borscht can be portioned into containers and stored in the fridge for up to 5 days for a really nutritious and satisfying lunch or dinner. I’ve heard of some people eating borcht cold, but I can’t imagine liking it as much as hot.\n\n*Some of the links on this page are affiliate links, which may pay me a small commission for my referral at no extra cost to you\\!*\n\n### Serving the Borscht (Borsch) Stew\nI could eat this borscht as-is for a light and healthy dinner because it’s loaded with lots of textures from all the vegetables. Since this version has lamb, it’s a meal in itself. If you want to add some crusty sourdough bread, I think that would be useful for sopping up all the broth.\n\nFor me, there’s nothing quite like dill with borscht. If you have an aversion to dill (like my husband), you could try using fennel fronds or parsley instead.\n\n## Top Tips for Making Borscht\n- If adding lamb, **add stew meat cut into chunks in the beginning** so it can develop flavor for the base of the soup.\n- It’s important to **add salt and pepper in the beginning,** so that the flavors develop. You can add salt at the end again to taste.\n- Always **add delicate fresh herbs (dill) at the very end** so that their aromatic qualities don’t get lost in evaporation and high heat.\n- Use **acid to lift the flavor of the sweet beets.** I use red wine vinegar, but you could also try lemon juice, white wine vinegar, or sherry vinegar.\n- When making soup, look for **vegetable stock** (no salt added) or low sodium broth so that you control how salty the final dish tastes.\n- **Liquid measurements are always approximate.** You can absolutely add more stock if you want to.\n### More Stews You Might Like\n- [Immunity-Boosting Turmeric Vegetable Soup](https:\/\/www.thefrayedapron.com\/turmeric-vegetable-soup\/)\n- [Hot and Sour Chicken Soup](https:\/\/www.thefrayedapron.com\/hot-and-sour-chicken-soup\/)\n- [Wine Braised Short Ribs](https:\/\/www.thefrayedapron.com\/wine-braised-short-ribs\/)\n- [Purple Cabbage Rolls](https:\/\/www.thefrayedapron.com\/purple-cabbage-rolls\/)\n\n**\\*Are you making borscht with lamb? Let me know if you had any trouble finding lamb for this recipe in the comments below.**\n\n![](https:\/\/thefrayedapron.com\/wp-content\/uploads\/2020\/11\/borscht-with-lamb-and-beets-and-dill-300x300.jpg)\n\n## Borscht with Lamb and Beets\nBorscht 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).\n\n4\\.80 from 5 votes\n\n[Print](https:\/\/thefrayedapron.com\/wprm_print\/borscht-with-lamb-and-beets) [Pin](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fthefrayedapron.com%2Fborscht%2F&media=https%3A%2F%2Fthefrayedapron.com%2Fwp-content%2Fuploads%2F2020%2F11%2Fborscht-with-lamb-and-beets-and-dill-1.jpg&description=Borscht+with+Lamb+and+Beets&is_video=false) [Rate](https:\/\/thefrayedapron.com\/borscht\/#commentform)\n\nCourse: Main Course, Soup\n\nCuisine: polish, Russian, Ukrainian\n\nKeyword: beets, borsch, borscht, cabbage, dairy free, dill, gluten free, lamb, low carb, stew, vegan\n\nPrep Time: 20 minutes\n\nCook Time: 23 minutes\n\nTotal Time: 43 minutes\n\nServings: 10 people\n\nCalories: 208kcal\n\nAuthor: Chef Sara Furcini\n\n### Ingredients\n- 2 tbsp olive oil extra virgin\n- 1 pound boneless stew lamb chunks leg of lamb or beef sirloin tip, diced\n- 2 tsp salt\n- 1\/2 tsp pepper\n- 1 onion finely chopped\n- 2 cloves garlic minced\n- 2 carrots peeled and chopped\n- 2 medium red potatoes diced\n- 1 small head red cabbage halved, cored, thinly sliced\n- 1\/3 cup tomato paste\n- 1 tbsp coconut sugar or brown sugar\n- 2 tsp ground coriander\n- 2 quarts beef stock or vegetable stock\n- 2 bay leaves\n- 3 beets peeled and grated\n- 1\/4 cup red wine vinegar\n- 1\/4 cup fresh dill chopped\n- 1\/4 cup sour cream or plain Greek yogurt (optional)\n\n### Instructions\n- 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.\n- 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.\n- 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.\n\n### Notes\n### Vegan Borscht\nTo 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.\n\n### Nutrition\nCalories: 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\n\n*YOU MIGHT ALSO LIKE*\n\nMore Recipes\n\n[![kraut burger](https:\/\/thefrayedapron.com\/wp-content\/uploads\/2026\/01\/kraut-burger-300x200.jpg)](https:\/\/thefrayedapron.com\/kraut-burgers-with-baby-swiss\/)\n\n[Kraut Burgers with Baby Swiss](https:\/\/thefrayedapron.com\/kraut-burgers-with-baby-swiss\/)\n\n[![creamy chicken soup](https:\/\/thefrayedapron.com\/wp-content\/uploads\/2026\/01\/Coconut-Chicken-Lime-Soup-in-bowl-with-cilantro-300x300.jpg)](https:\/\/thefrayedapron.com\/creamy-chicken-soup\/)\n\n[Creamy Chicken Soup](https:\/\/thefrayedapron.com\/creamy-chicken-soup\/)\n\n[![no bake chocolate peanut butter protein bars](https:\/\/thefrayedapron.com\/wp-content\/uploads\/2025\/11\/Peanut-Butter-Protein-Bars-2x3-1-300x200.jpg)](https:\/\/thefrayedapron.com\/chocolate-peanut-butter-protein-bars\/)\n\n[No-Bake Chocolate Peanut Butter Protein Bars](https:\/\/thefrayedapron.com\/chocolate-peanut-butter-protein-bars\/)\n\n[![air fried chicken tender sandwich with sauce](https:\/\/thefrayedapron.com\/wp-content\/uploads\/2025\/10\/Air-Fryer-Chicken-Tenders-Sandwhich-Landscape-60-quality-300x200.jpg)](https:\/\/thefrayedapron.com\/gluten-free-chicken-sandwiches\/)\n\n[Gluten-Free Chicken Sandwiches](https:\/\/thefrayedapron.com\/gluten-free-chicken-sandwiches\/)\n\n[![](https:\/\/thefrayedapron.com\/wp-content\/uploads\/2024\/04\/Roasted-Brussels-Sprouts-Plated-roasted-brussels-sprouts-2x3-1-300x200.jpg)](https:\/\/thefrayedapron.com\/roasted-brussels-sprouts\/)\n\n[Roasted Brussels Sprouts with Citrus Miso Glaze](https:\/\/thefrayedapron.com\/roasted-brussels-sprouts\/)\n\n[![gluten-free cones](https:\/\/thefrayedapron.com\/wp-content\/uploads\/2024\/04\/Fresh-Ginger-Ice-Cream-with-Gluten-free-Cone-Waffle-Cone-300x200.jpg)](https:\/\/thefrayedapron.com\/recipe_posts\/gluten-free-waffle-cones\/)\n\n[Homemade Gluten-Free Waffle Cones](https:\/\/thefrayedapron.com\/recipe_posts\/gluten-free-waffle-cones\/)\n\n4\\.80 from 5 votes ([3 ratings without comment](https:\/\/thefrayedapron.com\/borscht\/))\n\nSubscribe\n\n[Login](https:\/\/thefrayedapron.com\/wp-login.php?redirect_to=https%3A%2F%2Fthefrayedapron.com%2Fborscht%2F)\n\n7 Comments\n\nOldest\n\nNewest Most Voted\n\nInline Feedbacks\n\nView all comments\n\n![SG Conard](https:\/\/thefrayedapron.com\/wp-content\/uploads\/2020\/09\/apron-login-logo.png)\n\nSG Conard\n\n6 years ago\n\nIt would be nice to have an idea what size beets (or a weight!). I grow my own and size is quite variable\\!\n\n0\n\nReply\n\n[![Sara @ TheFrayedApron](https:\/\/thefrayedapron.com\/wp-content\/uploads\/2020\/09\/apron-login-logo.png)](https:\/\/thefrayedapron.com\/author\/thefrayedapron\/)\n\nAuthor\n\n[Sara @ TheFrayedApron](https:\/\/thefrayedapron.com\/)\n\n6 years ago\n\nReply to  [SG Conard](https:\/\/thefrayedapron.com\/borscht\/#comment-163)\n\nSo excited for you to use your garden beets. I know the size can be quite variable, but since this is a soup, you can use virtually any size and weight. 3 large or 3 small. For reference, I used 3 medium-size beets in this recipe, and there was still plenty of liquid. Let me know how it goes.\n\n0\n\nReply\n\n![Fran](https:\/\/thefrayedapron.com\/wp-content\/uploads\/2020\/09\/apron-login-logo.png)\n\nFran\n\n5 years ago\n\nDo you think this recipe would work just as well with ground lamb?\n\n0\n\nReply\n\n![Sara @ TheFrayedApron.com](https:\/\/thefrayedapron.com\/wp-content\/uploads\/2020\/09\/apron-login-logo.png)\n\n[Sara @ TheFrayedApron.com](https:\/\/thefrayedapron.com\/borscht\/www.thefrayedapron.com)\n\n5 years ago\n\nReply to  [Fran](https:\/\/thefrayedapron.com\/borscht\/#comment-317)\n\nI do! I think ground lamb would be super flavorful, but it will just have a different texture. Try it:)\n\n0\n\nReply\n\n![Allison Messier](https:\/\/thefrayedapron.com\/wp-content\/uploads\/2020\/09\/apron-login-logo.png)\n\nAllison Messier\n\n1 year ago\n\nI made this with lamb today and it’s so good!! We love it.\n\n0\n\nReply\n\n[![Sara @ TheFrayedApron](https:\/\/thefrayedapron.com\/wp-content\/uploads\/2020\/09\/apron-login-logo.png)](https:\/\/thefrayedapron.com\/author\/thefrayedapron\/)\n\nAuthor\n\n[Sara @ TheFrayedApron](https:\/\/thefrayedapron.com\/)\n\n1 year ago\n\nReply to  [Allison Messier](https:\/\/thefrayedapron.com\/borscht\/#comment-612)\n\nThanks for your positive feedback Allison. We love reading this\\!\n\n0\n\nReply\n\n![Niki](https:\/\/thefrayedapron.com\/wp-content\/uploads\/2020\/09\/apron-login-logo.png)\n\nNiki\n\n4 months ago\n\nMade a big pot of this yesterday using lamb shanks on the bone (modified the timing a little). Skipped the bay leaves but followed the rest to a T, turned out soooo good and reminds me of my great grandmothers, which i was so happy about! Thank you\\!\n\n0\n\nReply","meta_canonical":null}

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Boilerpipe Text	Home » Recipe Posts » Borscht with Lamb and Beets Recipe By: Sara @ TheFrayedApron November 4, 2019 Rated 5 out of 5 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 Time: 20 minutes Jump To Recipe Cook Time: 23 minutes Rate This Recipe This post may contain affiliate links. Please read my disclosure policy . Recipe Rundown How can a bowl of borscht with a dollop of sour cream be such a comfort? Perhaps it’s the vibrant color or the fresh flavor of dill that makes this beet stew so enticing. It reminds me of my college self who found a bit of normalcy in New York in the warmth of a Polish restaurant slurping on a bowl of borscht with a side of pierogi. Like Anthony Bourdain, I think a good soup is a window into the heart and soul of a place. And so, whenever there’s a chill in the air and beet root of every size and shape, I think of borscht as a flavorful way to celebrate the transition from Fall to Winter. I think about how my Polish ancestors might have survived on borscht in the cold. On a whim, I decided to make mine with lamb, and I think it works incredibly well, adding fat and richness. I usually make borscht vegan though, so if you want to use vegetable stock, it’s a very easy thing to do. What does borscht taste like? The dominant tastes in borscht are sweet and sour. In this variation, the sweetness comes from a medley of root vegetables ( beet, carrot, red potato ) and purple cabbage . Sourness comes from red wine vinegar, which really balances the sweet. Coriander and dill add astringent and aromatic qualities that make this a beautifully seasoned stew with a bright quality. It’s just so darn good – I can’t get over how nice it is to sit down with a giant bowl of hot borscht! Many people add sour cream, and I’m one of them. I love how cream can be stirred in a bit for a little touch of richness. It’s totally optional though if you are avoiding dairy. Working with Beets When you work with beets, they bleed all over your hands and that’s what gives this soup the reddish-purple color. It’s a very easy recipe, made with simple ingredients. It’s a bit of work to chop all the vegetables, but then you end up with a giant pot so it’s well worth the time. Leftover borscht can be portioned into containers and stored in the fridge for up to 5 days for a really nutritious and satisfying lunch or dinner. I’ve heard of some people eating borcht cold, but I can’t imagine liking it as much as hot. Some of the links on this page are affiliate links, which may pay me a small commission for my referral at no extra cost to you! Serving the Borscht (Borsch) Stew I could eat this borscht as-is for a light and healthy dinner because it’s loaded with lots of textures from all the vegetables. Since this version has lamb, it’s a meal in itself. If you want to add some crusty sourdough bread, I think that would be useful for sopping up all the broth. For me, there’s nothing quite like dill with borscht. If you have an aversion to dill (like my husband), you could try using fennel fronds or parsley instead. Top Tips for Making Borscht If adding lamb, add stew meat cut into chunks in the beginning so it can develop flavor for the base of the soup. It’s important to add salt and pepper in the beginning, so that the flavors develop. You can add salt at the end again to taste. Always add delicate fresh herbs (dill) at the very end so that their aromatic qualities don’t get lost in evaporation and high heat. Use acid to lift the flavor of the sweet beets. I use red wine vinegar, but you could also try lemon juice, white wine vinegar, or sherry vinegar. When making soup, look for vegetable stock (no salt added) or low sodium broth so that you control how salty the final dish tastes. Liquid measurements are always approximate. You can absolutely add more stock if you want to. More Stews You Might Like Immunity-Boosting Turmeric Vegetable Soup Hot and Sour Chicken Soup Wine Braised Short Ribs Purple Cabbage Rolls *Are you making borscht with lamb? Let me know if you had any trouble finding lamb for this recipe in the comments below. 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). 4.80 from 5 votes Print Pin Rate Course: Main Course, Soup Cuisine: polish, Russian, Ukrainian Keyword: beets, borsch, borscht, cabbage, dairy free, dill, gluten free, lamb, low carb, stew, vegan Prep Time: 20 minutes Cook Time: 23 minutes Total Time: 43 minutes Servings: 10 people Calories: 208 kcal Author: Chef Sara Furcini Ingredients 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) Instructions 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. Notes 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. Nutrition Calories: 208 kcal \| Carbohydrates: 21 g \| Protein: 16 g \| Fat: 7 g \| Saturated Fat: 2 g \| Cholesterol: 33 mg \| Sodium: 999 mg \| Potassium: 1052 mg \| Fiber: 4 g \| Sugar: 9 g \| Vitamin A: 2939 IU \| Vitamin C: 42 mg \| Calcium: 77 mg \| Iron: 3 mg YOU MIGHT ALSO LIKE More Recipes Kraut Burgers with Baby Swiss Creamy Chicken Soup No-Bake Chocolate Peanut Butter Protein Bars Gluten-Free Chicken Sandwiches Roasted Brussels Sprouts with Citrus Miso Glaze Homemade Gluten-Free Waffle Cones 4.80 from 5 votes ( 3 ratings without comment ) Subscribe Login Notify of 7 Comments Oldest Newest Most Voted Inline Feedbacks View all comments SG Conard 6 years ago It would be nice to have an idea what size beets (or a weight!). I grow my own and size is quite variable! 0 Reply Author Sara @ TheFrayedApron 6 years ago Reply to SG Conard So excited for you to use your garden beets. I know the size can be quite variable, but since this is a soup, you can use virtually any size and weight. 3 large or 3 small. For reference, I used 3 medium-size beets in this recipe, and there was still plenty of liquid. Let me know how it goes. 0 Reply Fran 5 years ago Do you think this recipe would work just as well with ground lamb? 0 Reply Sara @ TheFrayedApron.com 5 years ago Reply to Fran I do! I think ground lamb would be super flavorful, but it will just have a different texture. Try it:) 0 Reply Allison Messier 1 year ago I made this with lamb today and it’s so good!! We love it. 0 Reply Author Sara @ TheFrayedApron 1 year ago Reply to Allison Messier Thanks for your positive feedback Allison. We love reading this! 0 Reply Niki 4 months ago Made a big pot of this yesterday using lamb shanks on the bone (modified the timing a little). Skipped the bay leaves but followed the rest to a T, turned out soooo good and reminds me of my great grandmothers, which i was so happy about! Thank you! 0 Reply
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In this easy recipe, lamb adds richness making this a hearty, yet light, dinner. Gluten free, vegan optional (use vegetable stock). Prep Time: 20 minutes minutes [Jump To Recipe](https://thefrayedapron.com/borscht/#begin-wprm-recipe) Cook Time: 23 minutes minutes [Rate This Recipe](https://thefrayedapron.com/borscht/#commentform) This post may contain affiliate links. Please read my [disclosure policy](https://thefrayedapron.com/about-the-frayed-apron-2__trashed/privacy-policy-disclosure/). # Recipe Rundown ![borscht (borsch) beet stew with lamb, dill, cabbage, and sour cream](https://www.thefrayedapron.com/wp-content/uploads/2019/11/ladling-borscht-with-lamb-soup-683x1024.jpg) How can a bowl of borscht with a dollop of sour cream be such a comfort? Perhaps it’s the vibrant color or the fresh flavor of dill that makes this beet stew so enticing. It reminds me of my college self who found a bit of normalcy in New York in the warmth of a Polish restaurant slurping on a bowl of borscht with a side of pierogi. Like Anthony Bourdain, I think a good soup is a window into the heart and soul of a place. And so, whenever there’s a chill in the air and beet root of every size and shape, I think of borscht as a flavorful way to celebrate the transition from Fall to Winter. I think about how my Polish ancestors might have survived on borscht in the cold. ![bowl of borscht stew with sour cream and dill](https://www.thefrayedapron.com/wp-content/uploads/2019/11/borscht-with-lamb-and-beets-683x1024.jpg) On a whim, I decided to make mine with lamb, and I think it works incredibly well, adding fat and richness. I usually make borscht vegan though, so if you want to use vegetable stock, it’s a very easy thing to do. ## What does borscht taste like? The dominant tastes in borscht are sweet and sour. In this variation, the sweetness comes from a medley of root vegetables (beet, carrot, red potato) and purple cabbage. Sourness comes from red wine vinegar, which really balances the sweet. [Coriander](https://amzn.to/2C8GSJM) and dill add astringent and aromatic qualities that make this a beautifully seasoned stew with a bright quality. It’s just so darn good – I can’t get over how nice it is to sit down with a giant bowl of hot borscht\! Many people add sour cream, and I’m one of them. I love how cream can be stirred in a bit for a little touch of richness. It’s totally optional though if you are avoiding dairy. ## Working with Beets When you work with beets, they bleed all over your hands and that’s what gives this soup the reddish-purple color. It’s a very easy recipe, made with simple ingredients. It’s a bit of work to chop all the vegetables, but then you end up with a giant pot so it’s well worth the time. Leftover borscht can be portioned into containers and stored in the fridge for up to 5 days for a really nutritious and satisfying lunch or dinner. I’ve heard of some people eating borcht cold, but I can’t imagine liking it as much as hot. Some of the links on this page are affiliate links, which may pay me a small commission for my referral at no extra cost to you\! ### Serving the Borscht (Borsch) Stew I could eat this borscht as-is for a light and healthy dinner because it’s loaded with lots of textures from all the vegetables. Since this version has lamb, it’s a meal in itself. If you want to add some crusty sourdough bread, I think that would be useful for sopping up all the broth. For me, there’s nothing quite like dill with borscht. If you have an aversion to dill (like my husband), you could try using fennel fronds or parsley instead. ## Top Tips for Making Borscht - If adding lamb, add stew meat cut into chunks in the beginning so it can develop flavor for the base of the soup. - It’s important to add salt and pepper in the beginning, so that the flavors develop. You can add salt at the end again to taste. - Always add delicate fresh herbs (dill) at the very end so that their aromatic qualities don’t get lost in evaporation and high heat. - Use acid to lift the flavor of the sweet beets. I use red wine vinegar, but you could also try lemon juice, white wine vinegar, or sherry vinegar. - When making soup, look for vegetable stock (no salt added) or low sodium broth so that you control how salty the final dish tastes. - Liquid measurements are always approximate. You can absolutely add more stock if you want to. ### More Stews You Might Like - [Immunity-Boosting Turmeric Vegetable Soup](https://www.thefrayedapron.com/turmeric-vegetable-soup/) - [Hot and Sour Chicken Soup](https://www.thefrayedapron.com/hot-and-sour-chicken-soup/) - [Wine Braised Short Ribs](https://www.thefrayedapron.com/wine-braised-short-ribs/) - [Purple Cabbage Rolls](https://www.thefrayedapron.com/purple-cabbage-rolls/) *\Are you making borscht with lamb? Let me know if you had any trouble finding lamb for this recipe in the comments below.** ![](https://thefrayedapron.com/wp-content/uploads/2020/11/borscht-with-lamb-and-beets-and-dill-300x300.jpg) # 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). 4\.80 from 5 votes [Print](https://thefrayedapron.com/wprm_print/borscht-with-lamb-and-beets) [Pin](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fthefrayedapron.com%2Fborscht%2F&media=https%3A%2F%2Fthefrayedapron.com%2Fwp-content%2Fuploads%2F2020%2F11%2Fborscht-with-lamb-and-beets-and-dill-1.jpg&description=Borscht+with+Lamb+and+Beets&is_video=false) [Rate](https://thefrayedapron.com/borscht/#commentform) Course: Main Course, Soup Cuisine: polish, Russian, Ukrainian Keyword: beets, borsch, borscht, cabbage, dairy free, dill, gluten free, lamb, low carb, stew, vegan Prep Time: 20 minutes minutes Cook Time: 23 minutes minutes Total Time: 43 minutes minutes Servings: 10 people Calories: 208kcal Author: Chef Sara Furcini ### Ingredients - 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) ### Instructions - 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. ### Notes ### 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. ### Nutrition 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 ### YOU MIGHT ALSO LIKE ## More Recipes [![kraut burger](https://thefrayedapron.com/wp-content/uploads/2026/01/kraut-burger-300x200.jpg)](https://thefrayedapron.com/kraut-burgers-with-baby-swiss/) ### [Kraut Burgers with Baby Swiss](https://thefrayedapron.com/kraut-burgers-with-baby-swiss/) [![creamy chicken soup](https://thefrayedapron.com/wp-content/uploads/2026/01/Coconut-Chicken-Lime-Soup-in-bowl-with-cilantro-300x300.jpg)](https://thefrayedapron.com/creamy-chicken-soup/) ### [Creamy Chicken Soup](https://thefrayedapron.com/creamy-chicken-soup/) [![no bake chocolate peanut butter protein bars](https://thefrayedapron.com/wp-content/uploads/2025/11/Peanut-Butter-Protein-Bars-2x3-1-300x200.jpg)](https://thefrayedapron.com/chocolate-peanut-butter-protein-bars/) ### [No-Bake Chocolate Peanut Butter Protein Bars](https://thefrayedapron.com/chocolate-peanut-butter-protein-bars/) [![air fried chicken tender sandwich with sauce](https://thefrayedapron.com/wp-content/uploads/2025/10/Air-Fryer-Chicken-Tenders-Sandwhich-Landscape-60-quality-300x200.jpg)](https://thefrayedapron.com/gluten-free-chicken-sandwiches/) ### [Gluten-Free Chicken Sandwiches](https://thefrayedapron.com/gluten-free-chicken-sandwiches/) [![](https://thefrayedapron.com/wp-content/uploads/2024/04/Roasted-Brussels-Sprouts-Plated-roasted-brussels-sprouts-2x3-1-300x200.jpg)](https://thefrayedapron.com/roasted-brussels-sprouts/) ### [Roasted Brussels Sprouts with Citrus Miso Glaze](https://thefrayedapron.com/roasted-brussels-sprouts/) [![gluten-free cones](https://thefrayedapron.com/wp-content/uploads/2024/04/Fresh-Ginger-Ice-Cream-with-Gluten-free-Cone-Waffle-Cone-300x200.jpg)](https://thefrayedapron.com/recipe_posts/gluten-free-waffle-cones/) ### [Homemade Gluten-Free Waffle Cones](https://thefrayedapron.com/recipe_posts/gluten-free-waffle-cones/) 4\.80 from 5 votes ([3 ratings without comment](https://thefrayedapron.com/borscht/)) Subscribe [Login](https://thefrayedapron.com/wp-login.php?redirect_to=https%3A%2F%2Fthefrayedapron.com%2Fborscht%2F) 7 Comments Oldest Newest Most Voted Inline Feedbacks View all comments ![SG Conard](https://thefrayedapron.com/wp-content/uploads/2020/09/apron-login-logo.png) SG Conard 6 years ago It would be nice to have an idea what size beets (or a weight!). I grow my own and size is quite variable\! 0 Reply [![Sara @ TheFrayedApron](https://thefrayedapron.com/wp-content/uploads/2020/09/apron-login-logo.png)](https://thefrayedapron.com/author/thefrayedapron/) Author [Sara @ TheFrayedApron](https://thefrayedapron.com/) 6 years ago Reply to [SG Conard](https://thefrayedapron.com/borscht/#comment-163) So excited for you to use your garden beets. I know the size can be quite variable, but since this is a soup, you can use virtually any size and weight. 3 large or 3 small. For reference, I used 3 medium-size beets in this recipe, and there was still plenty of liquid. Let me know how it goes. 0 Reply ![Fran](https://thefrayedapron.com/wp-content/uploads/2020/09/apron-login-logo.png) Fran 5 years ago Do you think this recipe would work just as well with ground lamb? 0 Reply ![Sara @ TheFrayedApron.com](https://thefrayedapron.com/wp-content/uploads/2020/09/apron-login-logo.png) [Sara @ TheFrayedApron.com](https://thefrayedapron.com/borscht/www.thefrayedapron.com) 5 years ago Reply to [Fran](https://thefrayedapron.com/borscht/#comment-317) I do! I think ground lamb would be super flavorful, but it will just have a different texture. Try it:) 0 Reply ![Allison Messier](https://thefrayedapron.com/wp-content/uploads/2020/09/apron-login-logo.png) Allison Messier 1 year ago I made this with lamb today and it’s so good!! We love it. 0 Reply [![Sara @ TheFrayedApron](https://thefrayedapron.com/wp-content/uploads/2020/09/apron-login-logo.png)](https://thefrayedapron.com/author/thefrayedapron/) Author [Sara @ TheFrayedApron](https://thefrayedapron.com/) 1 year ago Reply to [Allison Messier](https://thefrayedapron.com/borscht/#comment-612) Thanks for your positive feedback Allison. We love reading this\! 0 Reply ![Niki](https://thefrayedapron.com/wp-content/uploads/2020/09/apron-login-logo.png) Niki 4 months ago Made a big pot of this yesterday using lamb shanks on the bone (modified the timing a little). Skipped the bay leaves but followed the rest to a T, turned out soooo good and reminds me of my great grandmothers, which i was so happy about! Thank you\! 0 Reply [![meatloaf with brown sugar tomato paste glaze](https://thefrayedapron.com/wp-content/uploads/2023/12/Meatloaf-with-Brown-Sugar-Tomato-Glaze-Sliced-meatloaf-served-a-board-with-sides-2x3-1-1024x683.jpg) Unbelievably Juicy Meatloaf with Brown Sugar Tomato Glaze](https://thefrayedapron.com/meatloaf-with-brown-sugar-tomato-glaze/) [![fermenting vegetables](https://thefrayedapron.com/wp-content/uploads/2019/03/fermenting-vegetables-2-1024x683.jpg) Fermenting Vegetables](https://thefrayedapron.com/fermenting-vegetables/) [![fettuccini alfredo with shrimp](https://thefrayedapron.com/wp-content/uploads/2019/08/fettuccini-alfredo-with-shrimp-1-1024x683.jpg) Fettuccine Alfredo with Shrimp](https://thefrayedapron.com/fettuccine-alfredo-with-shrimp/) [![long john donuts with maple icing](https://thefrayedapron.com/wp-content/uploads/2021/10/Donuts-on-Cooling-Rack-Horizontal-1024x683.jpg) Long John Donuts with Maple Glaze](https://thefrayedapron.com/long-john-donuts/) [![baked pumpkin bread](https://thefrayedapron.com/wp-content/uploads/2022/09/Grandmas-Pumpkin-Bread-Primary-1024x683.jpg) Grandma’s Pumpkin Bread with Mascarpone](https://thefrayedapron.com/pumpkin-bread/) [![chicken skillet with creamy artichoke sauce](https://thefrayedapron.com/wp-content/uploads/2020/09/chicken-skillet-with-creamy-artichoke-sauce-1024x683.jpg) Skillet Chicken in Creamy Spinach-Artichoke Sauce](https://thefrayedapron.com/chicken-artichoke-sauce/) [![tomato sauce](https://thefrayedapron.com/wp-content/uploads/2020/06/tomato-sauce-1024x683.jpg) Roasted Roma Tomato Sauce](https://thefrayedapron.com/tomato-sauce/) [![cranberry orange bread](https://thefrayedapron.com/wp-content/uploads/2019/05/cranberry-orange-bread-1024x683.jpg) Cranberry Orange Bread](https://thefrayedapron.com/cranberry-orange-bread/) [![pumpkin pie](https://thefrayedapron.com/wp-content/uploads/2019/10/pumpkin-pie-1024x683.jpg) Perfect Vegan Pumpkin Pie with Gluten Free Crust](https://thefrayedapron.com/vegan-pumpkin-pie/) [![massaman thai beef curry](https://thefrayedapron.com/wp-content/uploads/2020/02/massaman-thai-beef-curry-1-1024x576.jpg) 1-Pot Thai Beef Curry Pot Roast](https://thefrayedapron.com/thai-beef-curry/) ## The Frayed Apron [Facebook](https://www.facebook.com/thefrayedapron) [Twitter](https://twitter.com/thefrayedapron) [Youtube](https://www.youtube.com/channel/UCzjnImRbN2Zjy9JtAxb85AA) [Instagram](https://www.instagram.com/thefrayedapron/) [Pinterest](https://www.pinterest.com/thefrayedapron/) - [All Recipes](https://thefrayedapron.com/recipes) - [Taste Tests](https://thefrayedapron.com/taste_test) - [Produce Guides](https://thefrayedapron.com/produce_guides) - [Shop](https://thefrayedapron.com/shop) - [Courses](https://thefrayedapron.com/courses) - [Techniques](https://thefrayedapron.com/technique_videos) - [Blog](https://thefrayedapron.com/blog_posts) - [Seasonal Menus](https://thefrayedapron.com/seasonal_menus) - [About](https://thefrayedapron.com/about-tfa) - [Work With Me](https://thefrayedapron.com/work-with-me-2) - [Contact](https://thefrayedapron.com/contact-2) - [Privacy Policy](https://thefrayedapron.com/privacy-policy-disclosure) # Seasonal, Simple, American From Scratch #### ©2021 TheFrayedApron.com ## The Frayed Apron [Facebook](https://www.facebook.com/thefrayedapron) [Twitter](https://twitter.com/thefrayedapron) [Youtube](https://www.youtube.com/channel/UCzjnImRbN2Zjy9JtAxb85AA) [Instagram](https://www.instagram.com/thefrayedapron/) [Pinterest](https://www.pinterest.com/thefrayedapron/) - [All Recipes](https://thefrayedapron.com/recipes) - [Taste Tests](https://thefrayedapron.com/taste_test) - [Produce Guides](https://thefrayedapron.com/produce_guides) - [Shop](https://thefrayedapron.com/shop) - [Courses](https://thefrayedapron.com/courses) - [Techniques](https://thefrayedapron.com/technique_videos) - [Blog](https://thefrayedapron.com/blog_posts) - [Seasonal Menus](https://thefrayedapron.com/seasonal_menus) - [About](https://thefrayedapron.com/about-tfa) - [Work With Me](https://thefrayedapron.com/work-with-me-2) - [Contact](https://thefrayedapron.com/contact-2) - [Privacy Policy](https://thefrayedapron.com/privacy-policy-disclosure) # Seasonal, Simple, American From Scratch #### ©2021 TheFrayedApron.com wpDiscuz 7 0 Would love your thoughts, please comment.[x](https://thefrayedapron.com/borscht/) () [x](https://thefrayedapron.com/borscht/) \\| [Reply](https://thefrayedapron.com/borscht/) Insert ## Rate This Recipe ## Recipe Ratings without Comment Something went wrong. 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Readable Markdown	![borscht beet soup](https://thefrayedapron.com/wp-content/uploads/2019/11/borscht-beet-soup-1024x683.jpg) ![borscht beet soup](https://thefrayedapron.com/wp-content/uploads/2019/11/borscht-beet-soup-1024x683.jpg) [Home](https://thefrayedapron.com/) » [Recipe Posts](https://thefrayedapron.com/recipes/) » Borscht with Lamb and Beets - Recipe By: Sara @ TheFrayedApron - November 4, 2019 Rated 5 out of 5 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 Time: 20 minutes [Jump To Recipe](https://thefrayedapron.com/borscht/#begin-wprm-recipe) Cook Time: 23 minutes [Rate This Recipe](https://thefrayedapron.com/borscht/#commentform) This post may contain affiliate links. Please read my [disclosure policy](https://thefrayedapron.com/about-the-frayed-apron-2__trashed/privacy-policy-disclosure/). Recipe Rundown ![borscht (borsch) beet stew with lamb, dill, cabbage, and sour cream](https://www.thefrayedapron.com/wp-content/uploads/2019/11/ladling-borscht-with-lamb-soup-683x1024.jpg) How can a bowl of borscht with a dollop of sour cream be such a comfort? Perhaps it’s the vibrant color or the fresh flavor of dill that makes this beet stew so enticing. It reminds me of my college self who found a bit of normalcy in New York in the warmth of a Polish restaurant slurping on a bowl of borscht with a side of pierogi. Like Anthony Bourdain, I think a good soup is a window into the heart and soul of a place. And so, whenever there’s a chill in the air and beet root of every size and shape, I think of borscht as a flavorful way to celebrate the transition from Fall to Winter. I think about how my Polish ancestors might have survived on borscht in the cold. ![bowl of borscht stew with sour cream and dill](https://www.thefrayedapron.com/wp-content/uploads/2019/11/borscht-with-lamb-and-beets-683x1024.jpg) On a whim, I decided to make mine with lamb, and I think it works incredibly well, adding fat and richness. I usually make borscht vegan though, so if you want to use vegetable stock, it’s a very easy thing to do. ## What does borscht taste like? The dominant tastes in borscht are sweet and sour. In this variation, the sweetness comes from a medley of root vegetables (beet, carrot, red potato) and purple cabbage. Sourness comes from red wine vinegar, which really balances the sweet. [Coriander](https://amzn.to/2C8GSJM) and dill add astringent and aromatic qualities that make this a beautifully seasoned stew with a bright quality. It’s just so darn good – I can’t get over how nice it is to sit down with a giant bowl of hot borscht\! Many people add sour cream, and I’m one of them. I love how cream can be stirred in a bit for a little touch of richness. It’s totally optional though if you are avoiding dairy. ## Working with Beets When you work with beets, they bleed all over your hands and that’s what gives this soup the reddish-purple color. It’s a very easy recipe, made with simple ingredients. It’s a bit of work to chop all the vegetables, but then you end up with a giant pot so it’s well worth the time. Leftover borscht can be portioned into containers and stored in the fridge for up to 5 days for a really nutritious and satisfying lunch or dinner. I’ve heard of some people eating borcht cold, but I can’t imagine liking it as much as hot. Some of the links on this page are affiliate links, which may pay me a small commission for my referral at no extra cost to you\! ### Serving the Borscht (Borsch) Stew I could eat this borscht as-is for a light and healthy dinner because it’s loaded with lots of textures from all the vegetables. Since this version has lamb, it’s a meal in itself. If you want to add some crusty sourdough bread, I think that would be useful for sopping up all the broth. For me, there’s nothing quite like dill with borscht. If you have an aversion to dill (like my husband), you could try using fennel fronds or parsley instead. ## Top Tips for Making Borscht - If adding lamb, add stew meat cut into chunks in the beginning so it can develop flavor for the base of the soup. - It’s important to add salt and pepper in the beginning, so that the flavors develop. You can add salt at the end again to taste. - Always add delicate fresh herbs (dill) at the very end so that their aromatic qualities don’t get lost in evaporation and high heat. - Use acid to lift the flavor of the sweet beets. I use red wine vinegar, but you could also try lemon juice, white wine vinegar, or sherry vinegar. - When making soup, look for vegetable stock (no salt added) or low sodium broth so that you control how salty the final dish tastes. - Liquid measurements are always approximate. You can absolutely add more stock if you want to. ### More Stews You Might Like - [Immunity-Boosting Turmeric Vegetable Soup](https://www.thefrayedapron.com/turmeric-vegetable-soup/) - [Hot and Sour Chicken Soup](https://www.thefrayedapron.com/hot-and-sour-chicken-soup/) - [Wine Braised Short Ribs](https://www.thefrayedapron.com/wine-braised-short-ribs/) - [Purple Cabbage Rolls](https://www.thefrayedapron.com/purple-cabbage-rolls/) *\Are you making borscht with lamb? Let me know if you had any trouble finding lamb for this recipe in the comments below.** ![](https://thefrayedapron.com/wp-content/uploads/2020/11/borscht-with-lamb-and-beets-and-dill-300x300.jpg) ## 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). 4\.80 from 5 votes [Print](https://thefrayedapron.com/wprm_print/borscht-with-lamb-and-beets) [Pin](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fthefrayedapron.com%2Fborscht%2F&media=https%3A%2F%2Fthefrayedapron.com%2Fwp-content%2Fuploads%2F2020%2F11%2Fborscht-with-lamb-and-beets-and-dill-1.jpg&description=Borscht+with+Lamb+and+Beets&is_video=false) [Rate](https://thefrayedapron.com/borscht/#commentform) Course: Main Course, Soup Cuisine: polish, Russian, Ukrainian Keyword: beets, borsch, borscht, cabbage, dairy free, dill, gluten free, lamb, low carb, stew, vegan Prep Time: 20 minutes Cook Time: 23 minutes Total Time: 43 minutes Servings: 10 people Calories: 208kcal Author: Chef Sara Furcini ### Ingredients - 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) ### Instructions - 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. ### Notes ### 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. ### Nutrition 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 YOU MIGHT ALSO LIKE More Recipes [![kraut burger](https://thefrayedapron.com/wp-content/uploads/2026/01/kraut-burger-300x200.jpg)](https://thefrayedapron.com/kraut-burgers-with-baby-swiss/) [Kraut Burgers with Baby Swiss](https://thefrayedapron.com/kraut-burgers-with-baby-swiss/) [![creamy chicken soup](https://thefrayedapron.com/wp-content/uploads/2026/01/Coconut-Chicken-Lime-Soup-in-bowl-with-cilantro-300x300.jpg)](https://thefrayedapron.com/creamy-chicken-soup/) [Creamy Chicken Soup](https://thefrayedapron.com/creamy-chicken-soup/) [![no bake chocolate peanut butter protein bars](https://thefrayedapron.com/wp-content/uploads/2025/11/Peanut-Butter-Protein-Bars-2x3-1-300x200.jpg)](https://thefrayedapron.com/chocolate-peanut-butter-protein-bars/) [No-Bake Chocolate Peanut Butter Protein Bars](https://thefrayedapron.com/chocolate-peanut-butter-protein-bars/) [![air fried chicken tender sandwich with sauce](https://thefrayedapron.com/wp-content/uploads/2025/10/Air-Fryer-Chicken-Tenders-Sandwhich-Landscape-60-quality-300x200.jpg)](https://thefrayedapron.com/gluten-free-chicken-sandwiches/) [Gluten-Free Chicken Sandwiches](https://thefrayedapron.com/gluten-free-chicken-sandwiches/) [![](https://thefrayedapron.com/wp-content/uploads/2024/04/Roasted-Brussels-Sprouts-Plated-roasted-brussels-sprouts-2x3-1-300x200.jpg)](https://thefrayedapron.com/roasted-brussels-sprouts/) [Roasted Brussels Sprouts with Citrus Miso Glaze](https://thefrayedapron.com/roasted-brussels-sprouts/) [![gluten-free cones](https://thefrayedapron.com/wp-content/uploads/2024/04/Fresh-Ginger-Ice-Cream-with-Gluten-free-Cone-Waffle-Cone-300x200.jpg)](https://thefrayedapron.com/recipe_posts/gluten-free-waffle-cones/) [Homemade Gluten-Free Waffle Cones](https://thefrayedapron.com/recipe_posts/gluten-free-waffle-cones/) 4\.80 from 5 votes ([3 ratings without comment](https://thefrayedapron.com/borscht/)) Subscribe [Login](https://thefrayedapron.com/wp-login.php?redirect_to=https%3A%2F%2Fthefrayedapron.com%2Fborscht%2F) 7 Comments Oldest Newest Most Voted Inline Feedbacks View all comments ![SG Conard](https://thefrayedapron.com/wp-content/uploads/2020/09/apron-login-logo.png) SG Conard 6 years ago It would be nice to have an idea what size beets (or a weight!). I grow my own and size is quite variable\! 0 Reply [![Sara @ TheFrayedApron](https://thefrayedapron.com/wp-content/uploads/2020/09/apron-login-logo.png)](https://thefrayedapron.com/author/thefrayedapron/) Author [Sara @ TheFrayedApron](https://thefrayedapron.com/) 6 years ago Reply to [SG Conard](https://thefrayedapron.com/borscht/#comment-163) So excited for you to use your garden beets. I know the size can be quite variable, but since this is a soup, you can use virtually any size and weight. 3 large or 3 small. For reference, I used 3 medium-size beets in this recipe, and there was still plenty of liquid. Let me know how it goes. 0 Reply ![Fran](https://thefrayedapron.com/wp-content/uploads/2020/09/apron-login-logo.png) Fran 5 years ago Do you think this recipe would work just as well with ground lamb? 0 Reply ![Sara @ TheFrayedApron.com](https://thefrayedapron.com/wp-content/uploads/2020/09/apron-login-logo.png) [Sara @ TheFrayedApron.com](https://thefrayedapron.com/borscht/www.thefrayedapron.com) 5 years ago Reply to [Fran](https://thefrayedapron.com/borscht/#comment-317) I do! I think ground lamb would be super flavorful, but it will just have a different texture. Try it:) 0 Reply ![Allison Messier](https://thefrayedapron.com/wp-content/uploads/2020/09/apron-login-logo.png) Allison Messier 1 year ago I made this with lamb today and it’s so good!! We love it. 0 Reply [![Sara @ TheFrayedApron](https://thefrayedapron.com/wp-content/uploads/2020/09/apron-login-logo.png)](https://thefrayedapron.com/author/thefrayedapron/) Author [Sara @ TheFrayedApron](https://thefrayedapron.com/) 1 year ago Reply to [Allison Messier](https://thefrayedapron.com/borscht/#comment-612) Thanks for your positive feedback Allison. We love reading this\! 0 Reply ![Niki](https://thefrayedapron.com/wp-content/uploads/2020/09/apron-login-logo.png) Niki 4 months ago Made a big pot of this yesterday using lamb shanks on the bone (modified the timing a little). Skipped the bay leaves but followed the rest to a T, turned out soooo good and reminds me of my great grandmothers, which i was so happy about! Thank you\! 0 Reply
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