Hearty soup with lamb and vegetables

Hearty soup with lamb and vegetables

The hearty soup is prepared with lamb, white cabbage, tomatoes and beetroot. The soup goes very well with dinner or as a main course for lunch. The soup tastes incredibly delicious and is very filling. The beetroot gives the soup a beautiful dark red colour.

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5 stars from 8 votes


  • 450g lamb
  • 1 onion
  • 2 cloves garlic
  • 2 tbsp vegetable oil
  • 550g white cabbage
  • 900g beetroot
  • 650g tomato
  • 2 bay leaves
  • salt, to taste
  • black pepper, to taste To taste
  • 3½ liters of meat stock, or water
  • 4 tbsp red wine vinegar
  • 2 tbsp lemon juice
  • Beetroot leaves, optional
  • Sour cream, to taste
  • Herbs, fresh, to taste


  • Rinse the meat with cold water and pat dry.
  • Cut into bite-sized pieces with a sharp knife.
  • Peel the onion and garlic.
  • Cut the onion into small cubes.
  • Press the garlic.
  • Oil all at once Heat the saucepan.
  • Fry the lamb on all sides for about 5 minutes until golden brown.
  • Add the onions and sauté for about 3-4 minutes.
  • Add the garlic and sauté for 2-3 minutes.
  • Wash the beets , peel and cut into small pieces.
  • Wash and dice the tomatoes.
  • Clean and slice the white cabbage.
  • Add the vegetables, bay leaves, salt and pepper to the meat in the pot.
  • Add the broth or water, vinegar and Pour in the lemon juice.
  • Bring the soup to a boil.
  • Simmer over low heat for about 1.5-2 hours.
  • In about 10-15 minutes before the end of cooking, add chopped beetroot leaves to the soup, to taste give.
  • Garnish the finished soup with chopped herbs and serve with sour cream.
  • Utensils

    • kitchen scale
    • tablespoon
    • knife
    • cutting board
    • garlic press
    • saucepan
    • wooden spoon

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