Helga's Russian Borscht Recipe

Heat canola oil over medium-high heat in a large stockpot until very hot. Add the cubed lamb and sear until well browned. Stir in the onion and cook until tender and translucent about 2 minutes.

Pour in the beef broth vinegar and lemon juice; add the cabbage tomatoes diced beets bay leaves salt and pepper. Bring to a boil over high heat then reduce heat to medium-low cover and simmer until the lamb and beets are tender about 2 hours.

Chop the beet tops stir into the borscht and simmer an additional 15 minutes. Season to taste with salt and pepper. Garnish the soup bowls with a dollop of sour cream and a sprinkling of dill after ladling in the soup.