Siberian Borscht with Meatballs
by Editorial Staff
Siberian borscht, despite the presence of sauerkraut, has a very mild taste. A worthy representative of borscht.
Ingredients
- White cabbage – 250 g
- Sauerkraut – 150 g
- Potatoes – 3 pcs.
- White beans (dry) – 100 g
- Small beets – 2 pcs.
- Carrots – 1 pc.
- Onions – 1 pc.
- Tomato paste – 100 g
- Butter or ghee – 1 tbsp
- Garlic – 4 cloves
- Vegetable oil – 2 tbsp
- Sugar – 1 tbsp
- Meat broth – 2.5 l
- Salt
- Pepper
- Greens (optional)
For the meatballs:
- Beef pulp or ground beef – 300 g
- Small onion – 1 pc.
- Egg – 1 pc.
- Salt
- Pepper
- Milk – 2 tbsp
- Butter – 1 teaspoon
Directions
- Wash and peel beets, potatoes, onions, and carrots. Boil broth from 300-500 g of meat and bone beef or pork. Add bay leaves and peppers to it. Soak beans in advance for 2-3 hours and boil separately. Then put the beans in a colander.
- Cut the beets into cubes and simmer in warmed butter over low heat until soft. You can add a little broth.
- Add sauerkraut, sugar, and 1-2 ladles of broth to the beets, cover, and simmer for 15-20 minutes over low heat.
- For the meatballs, finely chop the small onion and fry lightly in butter. Pass the meat together with the fried onions through a meat grinder or add the onions to the minced meat. Add egg, milk, salt, and pepper, and mix thoroughly. Roll small balls from the mass.
- Fry finely chopped onions and carrots in vegetable oil. Add tomato paste. Stir and simmer for 1-2 minutes.
- Put small cubed potatoes, fresh cabbage, cut into strips, and meatballs in boiling broth. Cook for 10 minutes. Add boiled beans, stewed beetroot with sauerkraut, and sautéed onions and carrots. Season with salt and spices to taste. Cook for 5-7 minutes.
- Grind the garlic with salt or press through a press. Add to the borscht at the very end. There are no greens in the recipe, but you can add a little if you want.
- Add sour cream and freshly ground pepper to Siberian borscht to taste. Enjoy your meal!
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