One quick way to make a bright, flavorful red borscht with chicken meatballs.
Summary
| Prep Time | 15 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr |
| Course | Main Dish |
| Cuisine | Eastern European |
Ingredients
Ingredients- Beets – 200 g
- Carrots – 100 g
- Onions – 100 g
- Potatoes – 200 g
- Cabbage – 200 g
- Water – 2 l
- Tomato paste – 2 tbsp
- Vegetable oil – 1 tbsp
- Salt – 1-2 teaspoon
- Bay leaf – 1-2 pcs.
- Parsley – 0.5 bunch
For the meatballs:
- Minced chicken fillet – 300 g
- Egg (small) – 1 pc.
- Garlic – 2 cloves
- Salt – 0.25 teaspoon
- Ground black pepper – 0.25 teaspoon
Print Recipe
Pin Recipe Instructions
- Peel the onion and chop finely. Heat 1 tablespoon in a frying pan. a spoonful of vegetable oil. Fry the onions over medium heat, stirring occasionally, until golden brown (10 minutes).
- Peel, wash, chop carrots. Peel, wash, chop the beets.
- Pour in water and bring it to a boil. Arrange onions, beets, and carrots. Cook at a medium boil for 10 minutes.
- Peel the potatoes, wash, cut into cubes. Coarsely chop the cabbage.
- Put potatoes in boiling water. And immediately put the cabbage.
- Stir, add the bay leaf. Salt. Cover and cook for 15 minutes.
- Now we are preparing the meatballs. To do this, mix the minced chicken fillet, egg, salt, and pepper. Squeeze the garlic into the minced meat. Mix. Form into walnut-sized balls.
- Add tomato paste to borsch, mix.
- Layout the meatballs, gently stir the borscht so that the meatballs do not fall apart. Cook red borscht with meatballs for another 10 minutes. Chop the herbs.
- When serving red borsch with meatballs sprinkle with herbs. Bon Appetit!
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