Lamb and Cabbage Borscht
Lamb ribs create a rich protein broth, while cabbage adds volume and fiber. Leek, garlic, and apple cider vinegar build the aroma, and a small amount of beetroot is used only for color.
Lightly sauté the lamb (500 g) in the form of ribs.
Add water (1500 g) and cabbage (300 g), then boil the lamb over low heat for at least 1 hour until the meat is tender and separates easily from the bones.
Finely chop the leek (50 g) and sauté it in ghee (100 g) over medium heat under a lid until soft, stirring occasionally.
When about 3 minutes remain before the meat is done, add the leek from the pan. During the final minute of boiling, add coarsely chopped boiled beetroot (100 g) only for color, garlic (15 g), apple cider vinegar (15 g), and table salt (to taste). Do not eat the beetroot.
Let the borscht stand covered for 10 minutes after boiling.
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