Borscht with meatballs is a very tasty, aromatic and satisfying dish that is cooked many times faster than the classic borscht with beef or pork.
It is necessary
- • 300 g of minced meat (beef or pork, or you can take mixed);
- • 2 medium-sized carrots;
- • 1 large onion head;
- • 3 ripe tomatoes;
- • 1 medium bunch of fresh herbs;
- • 3 potato tubers;
- • 1 small beet;
- • ½ a head of white cabbage;
- • 1 garlic clove;
- • vegetable oil;
- • salt, ground black pepper and spices.
Instructions
Step 1
First of all, you need to remove the minced meat from the freezer so that it has time to thaw. Or prepare minced meat by chopping the meat with a meat grinder.
Step 2
Onions should be peeled and rinsed in cold water. Then it needs to be cut into small enough cubes. Wash the carrots and peel them, then grind them on a coarse grater.
Step 3
The same is done with beets. The peeled root crop is washed and rubbed on a coarse grater. The garlic clove must be peeled, washed and finely chopped or passed through a garlic press. Tomatoes are cut into medium-sized cubes with a sharp knife.
Step 4
Pour the required amount of vegetable oil into a frying pan on a hot stove. After it has warmed up, add chopped onions and then carrots. They should be fried with regular stirring.
Step 5
Then beets and chopped garlic cloves are placed in a frying pan. Stir everything and continue to fry over low heat. After the vegetables are fried, you need to reduce the heat to a minimum and add tomatoes to them, as well as add the necessary spices. The vegetables should be stewed until soft.
Step 6
Peel the potatoes, wash and cut into medium sized cubes. Wash the cabbage and chop finely.
Dip potatoes and cabbage into boiling water. The vegetables should be cooked until the potatoes are tender. Then pour the pre-washed and chopped herbs and spices into the soup, wait until the water boils again, and then add the prepared meatballs.
Step 7
Cook the borscht until cooked through. At the very end, pour in the beetroot dressing and let the broth boil. Remove from stove and cover. Borscht should be infused for 20-30 minutes.
