Kazakh Lamb Borscht

About This Recipe

While Kazakh cuisine is most associated with meat-heavy dishes like beshbarmak, the nomadic tradition also includes warming soups designed to sustain people through the harsh Central Asian winters. This lamb and beet borscht reflects the Russian and Ukrainian culinary influence that entered Kazakhstan during the Soviet era, blended with the Kazakh preference for lamb over pork and the use of kazy (horse sausage) and other traditional accompaniments. It is now a fully adopted Kazakhstani dish, found in homes and restaurants alongside traditional steppe cuisine.

Ingredients

Serves 6

• 600 glamb ribs or neck(bone-in)
• 3 mediumbeets(peeled and grated)
• 3 mediumpotatoes(cubed)
• 2 mediumcarrots(sliced)
• 1 smallcabbage(shredded)
• 1 largeonion(diced)
• 2 mediumtomatoes(chopped)
• 2 tbspvegetable oil
• 2 tbspwhite vinegar
• 1 tspsalt
• 1 tspblack pepper
• 100 mlsour cream(to serve)

Instructions

1. 1

   Make the broth

   Place lamb in a large pot with 2 litres of cold water. Bring to boil, skim foam, then simmer 60 minutes.

2. 2

   Sauté the base

   Fry onion in oil until golden. Add beets and cook 10 minutes. Add tomatoes and vinegar, cook 5 minutes.

3. 3

   Add vegetables

   Add cabbage, potatoes, and carrots to the lamb broth. Simmer 15 minutes.

4. 4

   Add beet base

   Add the beet-tomato mixture to the pot. Simmer 10 more minutes. Season with salt and pepper.

5. 5

   Serve

   Serve hot with a dollop of sour cream and fresh dill.

Variations

• •

  Add kazy (Kazakh horse sausage) for authenticity

• •

  Use beef instead of lamb

Storage

Keeps 3 days refrigerated. Reheat gently — the color deepens beautifully on reheating.

Frequently Asked Questions