Siberian Borscht

by Editorial Staff

Siberian borscht is a hearty first course for a homemade dinner. It is prepared with beans, beets, and meatballs. Minced meatballs make borscht rich and very tasty.

Cook: 1 hour

Servings: 10

Ingredients

  • Beets – 160 g
  • White cabbage – 200 g
  • Canned tomatoes – 170 g
  • Canned beans – 150 g
  • Potatoes – 220 g
  • Carrots – 110 g
  • Onions – 90 g
  • Sunflower oil – 30 ml
  • Fresh greens – to taste
  • or dried greens – 1 teaspoon
  • Bay leaf – 2 pcs.
  • Salt to taste
  • Water – 2-2.5 l

For the meatballs:

  • Minced meat / chicken – 400 g
  • Egg (yolk) – 1 pc.
  • Onions – 100 g
  • Garlic – 15 g
  • Salt to taste
  • Ground black pepper – to taste

Directions

  1. Peel and cut the potatoes into small cubes. Cut the cabbage into strips.
  2. Take a 3.5-4 liter pot. Pour in water and bring to a boil. Dip potatoes and cabbage in boiling water. Stir. Bring to a boil and cook for 10-15 minutes to soften the vegetables.
  3. In the meantime, do the frying. Heat vegetable oil in a skillet. Peel the onion and cut it into small cubes. Place in a skillet and fry over low heat for 4-5 minutes.
  4. Peel the carrots and grate on a coarse grater. Add to onion skillet. Stir and cook for another 4-5 minutes over medium heat.
  5. Peel the beets and grate them on a coarse grater. Add to vegetables. Stir. Fry for 1-2 minutes. Pour in some water or boiling water from a saucepan and cook until the beets are soft for 13-15 minutes.
  6. Cut canned tomatoes into small pieces, you can chop in a blender. Add to vegetables. Stir. Fry for 1-2 minutes.
  7. Add canned beans. Stir. Cook for 2-3 minutes. The frying is ready.
  8. Peel the onion and garlic and chop finely. Add to minced meat (chicken) along with egg yolk. Mix well. Season with salt and pepper to taste. Stir. Form the minced meat into small meatballs. It is more convenient to do this with wet hands.
  9. Dip the meatballs into a saucepan with cabbage and potatoes. Stir. Bring to a boil and cook over low heat for 8-10 minutes.
  10. When the meatballs come up, add the frying. Season to taste with salt and black pepper. Lower the bay leaf. Stir. Cook for 5-8 minutes from boiling.
  11. Add fresh or dried herbs at the very end. Stir and turn off the heat. Siberian borscht is ready. Serve with sour cream. Enjoy your meal!

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