Borscht with Chicken Meatballs, Bell Pepper, and Garlic

by Editorial Staff

Usually, borscht is prepared on the basis of fatty meat. But sometimes you want to make this first course lighter. Today we are preparing borscht with chicken meatballs. It turns out no less tasty! A wide variety of vegetables, fragrantly spiced meatballs, rich broth, and fresh herbs – an amazing lunch!

Ingredients

  • White cabbage (small head of cabbage) – 1/4 pcs.
  • Medium beets – 1 pc.
  • Medium potatoes – 2 pcs.
  • Small tomato – 1 pc.
  • Large carrots – 1 pc.
  • Small onions – 1 pc.
  • Garlic – 3 cloves
  • Bulgarian pepper – 0.5 pcs.
  • or small chili pepper – 1 pc.
  • Tomato paste – 1.5 tbsp
  • Vegetable oil – 2 tbsp
  • Dill greens – 0.25 bunch
  • Parsley – 0.25 bunch
  • Green onions – 2-3 pcs.
  • Salt – 1.5-2 teaspoon without a slide (to taste)
  • Freshly ground pepper (mix) – to taste
  • Bay leaf – 3 pcs.
  • Dried garlic – 0.5 tbsp
  • Ground paprika – 1 tbsp
  • Water or chicken broth – 2 l

For the meatballs:

  • Chicken fillet – 300 g
  • Small onions – 1 pc.
  • Small egg – 1 pc.
  • Salt – 1 pinch (to taste)
  • Freshly ground pepper (mixture) – 1 pinch (to taste)
  • Dried garlic – 1/4 tbsp
  • Ground paprika – 1/4 tbsp

Directions

  1. Pass the chicken fillet through a meat grinder or chop in a blender bowl with a “knife” attachment. (If you have not yet had time to acquire kitchen appliances, then the chicken fillet can be finely chopped with a knife.)
  2. Peel the onion, chop finely and add to the minced chicken. Add salt, black pepper, dried garlic, and paprika. Mix. Drive in an egg. Stir again.
  3. Form the minced meat into quail egg-sized meatballs. If desired, you can freeze the meatballs and continue cooking the borscht the next day.
  4. Peel and cut the beets into cubes. Peel and cut the potatoes into medium-sized cubes.
  5. In a saucepan with a volume of 3.5 liters, boil 2 liters of water or chicken broth. Put the beets and potatoes there. Cook for 15-20 minutes.
  6. Meanwhile, peel the onion and chop finely. Peel the garlic and cut it into strips. Peel the carrots and cut them into cubes. Peel the bell peppers and cut them into small squares. If you are using hot chili peppers, remove the seeds and chop the pulp very finely.
  7. Heat a frying pan, pour in vegetable oil, and put onions. Sauté the onion, covered over medium heat, stirring occasionally, for 3 minutes (until translucent). Add carrots to the onion. Fry for 7 minutes (until the carrots are soft).
  8. Add sweet or chili peppers and fresh garlic. Stir and fry for 2-3 minutes. Add more oil if necessary. Add tomato paste to the fried vegetables. Stir and fry for 5 minutes.
  9. Meanwhile, chop the cabbage into thin strips. Send the cabbage to the pot with the beets and potatoes. Cook for 10 minutes.
  10. Then add the meatballs. Then put the fried vegetables from the pan into a saucepan. Cook for 5 minutes.
  11. Cut the tomatoes into cubes. Reheat the pan without oil. Put the tomatoes there and simmer over medium heat for a couple of minutes. The tomatoes must be partially in shape.
  12. Place the tomatoes in the borscht with chicken meatballs, bell peppers, and garlic. Mix.
  13. Add bay leaves, salt, paprika, dried garlic, and freshly ground pepper to the borscht. Cook for another 5 minutes on low heat.
  14. Meanwhile, rinse the greens and chop finely. Add chopped greens to the finished borscht, stir and remove from heat. Cover the pan with a lid and let the borscht brew for 15 minutes.
  15. Borsch with chicken meatballs, bell pepper, and garlic is ready. Pour borscht into bowls and serve with sour cream and white bread.
    Bon Appetit!

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