Cooking Borscht • Ukrainian Borscht with Lamb or Turkey

Ingredients

• Water – 8 cups
• Bone-in lamb or turkey – 16 oz
• Salt – 2 teaspoons
• Beetroot – 12 oz
• Fresh green cabbage – 12 oz
• 3 medium potatoes
• 1 carrot
• 1 yellow onion
• Tomato puree – 5 tablespoons
• Clarified butter – 3 tablespoons
• All purpose flour – 1 tablespoon
• Cured pork fat – 2 oz
• Garlic – 5 cloves
• Sugar – 2 tablespoons
• White vinegar – 2 tablespoons
• 1 pinch of ground black pepper
• 2 bay leaves
• Parsley
• Dill
• Salt – to taste
• Sour cream
• 2 fresh tomatoes