Today I propose a recipe for a very satisfying and delicious Siberian borscht with meatballs. And to feel all its charm, serve the food hot with sour cream and grated garlic rye croutons.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Borsch! This is the king of first courses that needs no introduction! It is undoubtedly delicious, rich, hearty and aromatic! His recipe must be in the arsenal of any housewife. Earlier, I have already shared several options for its preparation. And now I want to lay out one more of my express recipes. When I want to quickly cook a hearty borscht, but there is a sorely lack of time, then I use meatballs. These small balls are just a godsend for any housewife. This may not be the way you are used to cooking, but this is the beauty of borscht - it allows for many options.
The borscht turns out to be very rich and no less tasty than in the traditional version. And the meatballs themselves can be stuck from any meat, even combined. It takes a maximum of 45 minutes to prepare a meal, but this does not prevent it from being tasty, rich and thick.
The classic Siberian borscht contains beets, potatoes, cabbage, carrots, onions, tomato paste, garlic, broth, meatballs and beans. I cooked it without the last ingredient, but you can add the legume. It will distinguish borscht from the usual version with some piquancy.
- Caloric content per 100 g - 120 kcal.
- Servings - 6
- Cooking time - 45-50 minutes
Ingredients:
- Stone - for broth (optional)
- Potatoes - 2 pcs.
- Beets - 1 pc.
- White cabbage - 1/4 part
- Minced meat - 350-400 g (any)
- Garlic - 4 cloves
- Bay leaf - 3 pcs.
- Allspice peas - 4 pcs.
- Salt - 1.5 tsp or to taste
- Tomato paste - 2 tablespoons
- Ground black pepper - pinch or to taste
- Carrots - 1 pc.
- Table vinegar 9% - 1 tablespoon
- Vegetable oil - for frying
Cooking Siberian borscht on meatballs
1. Dip the washed bone into a cooking pot. It can be any: pork, beef, chicken offal, etc. Add one garlic clove, bay leaf, and allspice peas.
2. Fill the food with drinking water and cook on the stove for 1 hour. Strain the finished broth through a sieve. You can prepare the broth in advance and keep it in the refrigerator for a couple of days. In addition, if you want, you can not cook it at all, but simply make borsch on meatballs.
3. Cook the minced meat yourself or buy it at the store. There is one secret in cooking meatballs: the finer the minced meat is twisted, the more tender the meatballs. Therefore, you can pass it through a meat grinder several times. Then put it in a bowl and season with salt, pepper and herbs like nutmeg.
4. Stir the minced meat until smooth and beat it a little to release the gluten, then the meatballs will hold better. Then form small balls no larger than a walnut out of it.
5. Peel and rinse potatoes, carrots and beets. Cut the potatoes into cubes. Grate carrots and beets on a coarse grater. Rinse and chop the cabbage.
6. Pour 1 tablespoon into the pan. vegetable oil, heat and put stew beets with carrots. Pour vinegar, two ladles of broth / drinking water, boil and simmer covered for 15-20 minutes.
7. Meanwhile, dip the potatoes into the broth, and after 15 minutes add the stewed beets with carrots.
8. Then immediately put the meatballs into the borscht.
9. Next, send the tomato paste.
ten. Boil for 10 minutes and season the dish with spices, salt and garlic passed through a press.
11. Boil the food for 5 minutes and remove the pot from the stove. Let the dish steep for 10-15 minutes and serve at the dinner table.
12. Pour the borscht into bowls, chop the bacon, prepare the garlic donuts and start your meal.
See also a step-by-step video recipe on how to make a quick borscht with meatballs.
