Quick & Delicious Borscht with Meatballs

Bright, satisfying, rich! Best for your family. Borscht with meatballs cooks faster than soup with meat. The cooking process is simple; even a beginner in culinary arts can handle it without difficulty. This dish will perfectly diversify your lunch menu.
cook time: 1h
Gavin Tanner
Quick & Delicious Borscht with Meatballs

Nutrition Facts (per serving)

64
Calories
4g
Fat
4g
Carbs
2g
Protein

Ingredients (8 portions)

Basic:

Salt to taste
Ground black pepper to taste
Water 1.7 l
Potato 2 pc
Bay leaf 1 pc
Tomato paste 50 g
Beet 1 pc
Carrot (average) 1 pc
White cabbage 250 g
Bulb onions (small) 2 pc
Vegetable oil 2 tbsp
Minced meat 330 g
Paprika 1.5 tsp
Vinegar (6%) 1.5 tsp

Recipe instructions

Step 1

Step 1
How to cook borscht with meatballs? Prepare the necessary products. Any minced meat for meatballs is suitable: pork, beef, chicken or mixed. I have a mixed one (pork and beef).

Step 2

Step 2
Peel and wash the onions. Cut one onion into small cubes.

Step 3

Step 3
Wash the pre-peeled carrots and beets. Grate the vegetables on a coarse grater.

Step 4

Step 4
In a frying pan with added vegetable oil, fry the onions, stirring, for 2-3 minutes. You will learn how to choose the ideal frying pan and oil for frying by reading the articles and links at the end of this recipe.

Step 5

Step 5
Add chopped carrots and beets to the frying pan with the onions, stir. Fry the vegetables over moderate heat, stirring occasionally, for 5-7 minutes.

Step 6

Step 6
Add tomato paste and paprika to the vegetables. Pour in a little hot water (2-3 tbsp), add vinegar so that the beets retain their color, stir.

Step 7

Step 7
Cover the pan with a lid and simmer the vegetable dressing until soft.

Step 8

Step 8
Make meatballs. Grate the second peeled onion on a fine grater and add to the minced meat. Salt and pepper the minced meat and mix well.

Step 9

Step 9
Form the minced meat into meatballs the size of a walnut.

Step 10

Step 10
Boil water in a saucepan of suitable volume. Place meatballs in water and bring to a boil. Cook the meatballs for 5 minutes. You will learn how to choose a pan suitable for cooking soup from an article on this topic. There is a link to it at the end of this recipe.

Step 11

Step 11
Wash the pre-peeled potatoes and cut into small cubes.

Step 12

Step 12
Place the potatoes in the pan and cook until half cooked.

Step 13

Step 13
Chop the cabbage into thin strips.

Step 14

Step 14
Add cabbage to the pan and simmer for 5 minutes.

Step 15

Step 15
Add vegetable dressing to the soup and stir.

Step 16

Step 16
Add salt to the soup and bring to a light boil. Cook the soup for about 5 minutes.

Step 17

Step 17
Add bay leaf to the pan. Cook the borscht at low boil for 5-7 minutes.

Step 18

Step 18
Turn off the stove and leave the soup to brew with the lid closed for 15-20 minutes. Cooking time may differ from those indicated in the recipe, as it depends on the characteristics of the operation and the power of the stove. This should be taken into account.

Step 19

Step 19
Pour borscht with meatballs and cabbage into plates and serve with sour cream if desired. Bon appetit!

Additional rubrics

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