3 tablespoons Olive oil
3 Garlic cloves peeled and chopped
1 pound Lamb stew meat chopped ½" pieces
1 medium Yellow onion peeled and chopped
pound Ripe tomatoes diced
quart Beef stock fresh or canned
2 Bay leaves
Juice of 1/2 lemon
1 teaspoon Salt
teaspoon Freshly-ground black pepper
1 pint Sour cream
1 bn Fresh dill
* Note: Peel and dice the beets. Save the beet greens and rinse well.
Heat a 12-quart heavy stockpot and add the oil, garlic and lamb. Brown the lamb and add the onion. Saute until the onion is tender, then add the cabbage, tomato, beets, beef stock, vinegar, bay leaves, lemon juice, salt and pepper. Bring to a boil, then turn down to a simmer. Cook covered for 2 hours.
This recipe serves about 12 people a very hearty bowl of soup.
Comments:This recipe makes just about the best soup imaginable.