Lamb shank borscht Recipe

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Lamb shank borscht

Artist:	_	Yield:	6
Categories:	Eastern European, Lamb & Mutton, Meats, Russian	Rating:	0
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Ingredients:

6		Lamb shanks, with bones
		-whole or cracked
1	large	Can (47 oz.) or 6 cups
		-regular-
		-strength chicken broth
1 1/2	cup	Water
1		Bay leaf
6		Whole black peppers
1	tbsp	Salt
1	small	Green pepper, seeded and
		-diced
3		Medium-size carrots, diced
1		Medium-size onion, finely
		-chopped
4	small	Beets, diced
4	cup	Finely shredded cabbage
1		Samll potato, diced
2	tbsp	Lemon juice
		-Lemon wedges (optional)
		-Sour cream sprinkled with
		-Dill
		-weed (optional)

Procedures:

1	Put lamb shanks, chicken broth, water, bay leaf, black pepper, and salt in a large kettle.
2	Cover and simmer until lamb is tender, about 2 hours.
3	(at this point you can, if you wish, cool, cover, and refridgerate soup).
4	Skim or lift off fat and discard.
5	Strain broth and discard black pepper and bay leaf.
6	Return shanks (or just the meat) to the stock, add green pepper, carrots, onion, beets, cabbage, and potato; bring to a boil and then simmer 15 to 20 minutes or until vegetables are tender.
7	Remove from heat; stir in lemon juice.
8	Ladle lamb, vegetables, and broth into bowls.
9	Garnish each serving with a lemon wedge and dollop of dill-seasoned sour cream, if you wish.
10	Makes 6 servings.
11	Happy cooking! spunky :-)