Green Borscht with Meatballs
by Editorial Staff
Very tasty soup with meatballs and sorrel, or, as we call sorrel soup, green borscht.
Cook: 1 hour
Servings: 8
Ingredients
- Beef (pulp) or minced beef – 400 g
- Sorrel – 1 bunch (100-150 g)
- Bulb onions – 2 pcs.
- Potatoes – 400 g
- Carrots – 1 pc.
- Butter or margarine – 50 g
- Eggs – 2 pcs.
- Milk – 150 g
- Salt to taste
- Ground black pepper – to taste
- Spices (optional) – to taste
- Parsley and dill to taste
- Sour cream (optional) – to taste
Directions
- Pass the beef pulp through a meat grinder along with one onion. If the minced meat is ready, then add finely chopped onion to it. Season with salt and pepper and mix well. Make meatballs.
- Peel and chop the potatoes. Finely chop the second onion and grate the carrots into strips. Wash sorrel and chop coarsely. Chop the greens. Beat eggs lightly and mix with milk.
- Fry onions and carrots in hot oil in a frying pan.
- Dip the meatballs in boiling water (2 L), let them boil, and collect the foam. Add potatoes, reduce heat and cook for 15 minutes. Then add the sauteed vegetables and sorrel. Cook for 5 minutes.
- Pour milk and eggs into the soup in a thin stream, stirring occasionally. Season with salt to taste, add your favorite spices (I have curry and dried Italian herbs). Sprinkle green borsch with sorrel and meatballs and turn off the heat.
- You can add sour cream and freshly ground pepper to a plate with green borscht.
Enjoy your meal!
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