By the method of preparation, by the composition of the products there are many options for borsch, but each of them is good in its own way. One of these is Siberian borsch with meatballs - a very tasty and nutritious dish.
Pick your recipe
You will need
-
- meat bones for the broth;
- 500 g of boneless meat;
- 2 onions;
- 1 egg
- 2 beets;
- 1 carrot;
- 300 g of fresh cabbage;
- 5-6 potatoes;
- 1 tbsp. a spoon of tomato paste;
- vinegar;
- vegetable oil;
- salt
- pepper
- garlic
- spices to taste
- greens.
Instruction manual
1
Pour water into a five-liter pan, put the meat bones and put on fire. After the foam rises, remove it, and when the broth boils, reduce the heat.
2
While the meat bones are boiling (about 1.5 hours), cook the meatballs.
3
Take the pulp of beef or pork (you can either half), rinse thoroughly, cut into small pieces and pass through a meat grinder.
4
Add finely chopped onions, egg, salt, pepper to the minced meat and mix thoroughly. Make small walnut-sized meatballs out of it.
5
Boil meatballs in salted water (approximately 15 minutes). Then take them out of the pan and set aside.
6
Now wash and peel all vegetables. Cut potatoes into cubes, cabbage strips.
7
Cook the vegetables for frying. Chop the onion finely, grate the carrots and beets on a coarse grater.
8
Pour a little vegetable oil into a deep pan. Throw chopped onions into it and fry for 10 minutes until transparent.
9
Then put the carrots in the pan, and after 5 minutes and the beets. Simmer over low heat for 20 minutes, stirring constantly.
10
Add a little vinegar, a tablespoon of tomato paste to the pan and simmer another 10-15 minutes.
eleven
When the broth is boiled, remove the bones. Put potatoes and cabbage in a pan.
12
After 15 minutes, put the frying in the soup and mix. Salt, pepper and add spices to taste.
thirteen
Chop the garlic finely (it’s better to chop it, and not let it through the press, it’s more aromatic). And cut fresh herbs: parsley, dill.
14
About 10 minutes before the soup is cooked, add meatballs, garlic and herbs to the pan. When the soup begins to boil, remove it from the heat and let it brew for 15-20 minutes.
fifteen
Then mix well and pour into plates. Serve with sour cream. Bon Appetit!