I have made lamb borscht with noodles several times, especially when I have leftover lamb ribs after Easter. It’s not a sophisticated recipe, but it’s hearty and perfect for when you want something sour and warm. I pay close attention to the steps, as the order in which I add the vegetables and tomato paste makes a difference.
Quick Info
Total time: about 1 hour and 30 minutes
Preparation time: 15-20 minutes (cleaning, chopping)
Cooking time: 1 hour - 1 hour and 10 minutes
Servings: 6-8
Difficulty: easy to medium
Recipe type: traditional soup, specific to the Easter period
Ingredients
1 kg lamb ribs
1 pack of noodles (usually 200-250 g)
4 tablespoons of magic borscht (liquid or powder, according to preference)
3 tablespoons of tomato paste
salt
pepper
vegetable seasoning (to taste)
1 carrot
1 onion
1 bunch of fresh parsley
Preparation method
1. Put the lamb meat to boil in a large pot with 5-6 liters of cold water. Skim off the foam as needed, especially in the first 15-20 minutes.
2. In the meantime, peel the carrot and onion, then chop both finely. Wash the parsley and chop it finely; use part now, and the rest at the end.
3. In a frying pan, put a little oil over low heat. Add the chopped carrot, onion, and a handful of fresh parsley. Add 1 tablespoon of tomato paste. Let everything soften for about 10 minutes, stirring occasionally.
4. When the meat is cooked (check gently with a fork; if it comes off the bone, it’s done), add the contents of the frying pan to the pot.
5. Add the noodles, the remaining tomato paste, the rest of the parsley, salt, pepper, and vegetable seasoning to taste. Also, add the magic borscht (dissolved or directly, depending on the type used).
6. Let the soup boil for another 20 minutes over medium heat. Taste and adjust salt or sourness at the end.
7. Turn off the heat and let it rest for a few minutes before putting on the lid.
Why I make this recipe often
What I like most is that it’s a straightforward recipe, with no complicated steps. The lamb meat and basic vegetables provide enough flavor. It’s suitable for multiple servings and is easy to prepare even if you don’t have experience with soups or borscht.
Tips and variations
Tips
For the meat, ribs add flavor, but I can also use other bone-in pieces.
It’s important to skim the soup well to keep it clear.
If the noodles absorb too much liquid at the end, I can add hot water.
Fresh parsley at the end refreshes the taste.
Substitutes
Vegetable seasoning can be skipped or replaced with salt and a bit of dried celery.
Magic borscht can be replaced with regular borscht, to taste.
Tomato paste can be substituted with chopped tomatoes if in season.
Variations
Bone-free lamb can also be used, but the flavor won’t be as intense.
Vegetables can be supplemented with celery or parsnip for those who want more flavors.
Noodles can be replaced with rice if you don’t have anything else on hand.
Serving ideas
Serve hot, topped with chopped fresh parsley.
Sour cream or hot peppers can be served on the side, according to preferences.
For larger meals, fresh bread goes well too.
Frequently asked questions
Does the meat need to be blanched first?
No, I didn’t blanch it. I just skim the soup well at the beginning.
Can I use a different type of noodle?
Yes, any soup noodles will work, even homemade or vermicelli.
How sour is the borscht with 4 tablespoons of magic borscht?
It is moderately sour; if you prefer it more sour, you can add another tablespoon or adjust to taste.
How long does the lamb meat boil?
Over medium heat, about 1 hour, but it depends on how thick the pieces are.
What kind of tomato paste do you use?
I used plain tomato paste, not sauce or purée.
Nutritional values (estimated)
One serving (about 400 ml) has around 200-250 kcal.
Protein: approximately 15 g.
Fat: 10-15 g (depends on how fatty the meat is).
Carbohydrates: 15-20 g (mostly from the noodles).
Values are indicative, as they depend on how much meat and noodles you put in each serving.
Storage and reheating
The borscht can be stored in the fridge for 2-3 days. Reheat over low heat; if the noodles absorb too much liquid, add more water and adjust the taste. I do not recommend freezing, as the noodles become soft after thawing.
This is the recipe for lamb borscht with noodles, as I make it at home when I have ribs and a craving for something sour. It’s not pretentious, but it’s suitable for a family meal, especially at the beginning of spring.
Quick Info
Total time: about 1 hour and 30 minutes
Preparation time: 15-20 minutes (cleaning, chopping)
Cooking time: 1 hour - 1 hour and 10 minutes
Servings: 6-8
Difficulty: easy to medium
Recipe type: traditional soup, specific to the Easter period
Ingredients
1 kg lamb ribs
1 pack of noodles (usually 200-250 g)
4 tablespoons of magic borscht (liquid or powder, according to preference)
3 tablespoons of tomato paste
salt
pepper
vegetable seasoning (to taste)
1 carrot
1 onion
1 bunch of fresh parsley
Preparation method
1. Put the lamb meat to boil in a large pot with 5-6 liters of cold water. Skim off the foam as needed, especially in the first 15-20 minutes.
2. In the meantime, peel the carrot and onion, then chop both finely. Wash the parsley and chop it finely; use part now, and the rest at the end.
3. In a frying pan, put a little oil over low heat. Add the chopped carrot, onion, and a handful of fresh parsley. Add 1 tablespoon of tomato paste. Let everything soften for about 10 minutes, stirring occasionally.
4. When the meat is cooked (check gently with a fork; if it comes off the bone, it’s done), add the contents of the frying pan to the pot.
5. Add the noodles, the remaining tomato paste, the rest of the parsley, salt, pepper, and vegetable seasoning to taste. Also, add the magic borscht (dissolved or directly, depending on the type used).
6. Let the soup boil for another 20 minutes over medium heat. Taste and adjust salt or sourness at the end.
7. Turn off the heat and let it rest for a few minutes before putting on the lid.
Why I make this recipe often
What I like most is that it’s a straightforward recipe, with no complicated steps. The lamb meat and basic vegetables provide enough flavor. It’s suitable for multiple servings and is easy to prepare even if you don’t have experience with soups or borscht.
Tips and variations
Tips
For the meat, ribs add flavor, but I can also use other bone-in pieces.
It’s important to skim the soup well to keep it clear.
If the noodles absorb too much liquid at the end, I can add hot water.
Fresh parsley at the end refreshes the taste.
Substitutes
Vegetable seasoning can be skipped or replaced with salt and a bit of dried celery.
Magic borscht can be replaced with regular borscht, to taste.
Tomato paste can be substituted with chopped tomatoes if in season.
Variations
Bone-free lamb can also be used, but the flavor won’t be as intense.
Vegetables can be supplemented with celery or parsnip for those who want more flavors.
Noodles can be replaced with rice if you don’t have anything else on hand.
Serving ideas
Serve hot, topped with chopped fresh parsley.
Sour cream or hot peppers can be served on the side, according to preferences.
For larger meals, fresh bread goes well too.
Frequently asked questions
Does the meat need to be blanched first?
No, I didn’t blanch it. I just skim the soup well at the beginning.
Can I use a different type of noodle?
Yes, any soup noodles will work, even homemade or vermicelli.
How sour is the borscht with 4 tablespoons of magic borscht?
It is moderately sour; if you prefer it more sour, you can add another tablespoon or adjust to taste.
How long does the lamb meat boil?
Over medium heat, about 1 hour, but it depends on how thick the pieces are.
What kind of tomato paste do you use?
I used plain tomato paste, not sauce or purée.
Nutritional values (estimated)
One serving (about 400 ml) has around 200-250 kcal.
Protein: approximately 15 g.
Fat: 10-15 g (depends on how fatty the meat is).
Carbohydrates: 15-20 g (mostly from the noodles).
Values are indicative, as they depend on how much meat and noodles you put in each serving.
Storage and reheating
The borscht can be stored in the fridge for 2-3 days. Reheat over low heat; if the noodles absorb too much liquid, add more water and adjust the taste. I do not recommend freezing, as the noodles become soft after thawing.
This is the recipe for lamb borscht with noodles, as I make it at home when I have ribs and a craving for something sour. It’s not pretentious, but it’s suitable for a family meal, especially at the beginning of spring.