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Peel and grate beetroot. Heat butter in pan, add beetroot, garlic, leek and lamb, cook, stirring, until leek is soft. Add cabbage, sugar, cloves, bay leaves, dill, stock and vinegar, simmer, uncovered, about 1 hour or until beetroot is tender. Remove and discard lamb and bay leaves.
Combine sour cream, yolk and extra dill in bowl. Top borsch with cream mixture.
Your Hearty Winter Borsch is ready. Bon appetit!
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