The second most popular after beet borscht is green borscht, which can be cooked in a huge number. Today I will tell you how to cook green borsch with meatballs and celery.
Content:
- Cooking meatballs
- Ingredients
- Step by step cooking
- Video recipe
Cooking meatballs for green borscht
The taste of meatball dishes depends entirely on the meatballs themselves, because the softer they turn out, the tastier the food will be. The main ingredient of meatballs is minced meat, which can be meat, fish or vegetable, additions are onions, spices and salt. Additionally, if desired, the following components can be added to the meatballs: greens, walnuts, soaked white bread and other additives to taste.
To make the meatballs tender, juicy and homogeneous, mince the minced meat well through a meat grinder, preferably with a fine grid. But especially tender minced meat can be obtained with the help of a few tricks:
- You can add breadcrumbs, semolina or soaked and pressed white bread to the minced meat. After adding semolina, the minced meat should be left to stand in the cold for 15 minutes so that the semolina swells.
- Do not be too lazy to beat the minced meat. It is necessary to throw it with force several times into a bowl, or onto a board, until the minced meat becomes homogeneous and smooth.
- After the minced meat is kneaded, it should be placed in the cold so that it cools well.
- Caloric content per 100 g - 86, 4 kcal.
- Servings - 6
- Cooking time - 1 hour
Ingredients:
- Pork - 500 g
- Potatoes - 2 pcs.
- Eggs - 2 pcs.
- Onions - 2 pcs.
- Celery root - 50 g
- Sorrel - 200 g (frozen can be used)
- Bay leaf - 3 pcs.
- Allspice peas - 5 pcs.
- Salt to taste
- Ground black pepper - to taste
Cooking green borscht with meatballs and celery
1. Prepare the meatballs. Wash the pork under running water, remove the film and veins. Install a meat grinder with a fine grid attachment and pass the meat through it. Peel, wash and twist one head of onion.
2. Season the minced meat with salt and black pepper and stir well. After that, gently take it in your hand, lift it and throw it strongly into the plate. Repeat this procedure about 5 times, then the meatballs will be especially tender.
3. Form into small meatballs, about the size of a walnut. The meatball should be small enough to be eaten without biting.
4. Peel and dice potatoes and celery: medium potatoes, small herring.
5. Put potatoes with celery in a saucepan, add peeled onions, bay leaves and peppercorns. Boil the potatoes until half cooked, and then put the meatballs to boil. When placing the meatballs, reduce the heat to a minimum, as if you put them in a boiling broth, the soup will become cloudy. Sometimes housewives, in order to avoid clouding of the broth, boil the meatballs separately, but it is better not to do this, since part of the broth will be lost, which will make the soup less rich.
Also, to satiate the dish, the meatballs can be pre-fried in a pan until browned, and then added to the soup. However, for dietary nutrition, it is better not to do this.
6. Meanwhile, boil hard-boiled chicken eggs, peel them and cut into pieces that can be any size: cubes, wedges or halves.
7. When the potatoes are completely cooked, add the sorrel to the pot. If it is frozen, then you should not defrost it, immediately put it in a boiling broth. If the sorrel is fresh, wash and chop it. Also add eggs, season the borsch with salt and black pepper. Boil all the ingredients together for about 2-3 minutes and serve the dish.
See also the video recipe: Green borsch with sorrel in chicken broth.
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