Siberian Borscht with Minced Meat, Beets and Meatballs

Siberian Borscht with Minced Meat, Beets and Meatballs

75 min
Medium
1 serv.
392 g / 1 serv.

Rating

Average rating:—

Description

Rich, hearty borscht with meatballs, sauerkraut and beans. Thick, aromatic and warming.

  1. Mix ground beef and pork, season with salt and pepper. Roll into small meatballs the size of a walnut.
  2. Bring water to a boil in a pot. Carefully add the meatballs and simmer for 10 minutes, skimming off the foam.
  3. Peel and julienne the beetroot. Sauté in half of the sunflower oil for 5 minutes, add vinegar, sugar and tomato paste. Cook for 5-7 minutes, adding a couple of tablespoons of broth if needed.
  4. Finely chop the onion and carrot, sauté in the remaining oil until soft.
  5. Peel and dice the potato. Add to the pot with meatballs and cook for 10 minutes.
  6. Add sauerkraut to the pot and cook for 10 minutes.
  7. Add the stewed beets, sautéed vegetables and beans with their liquid to the soup. Cook for 7-10 minutes.
  8. Add bay leaf, allspice, salt and ground black pepper. Cook for another 5 minutes.
  9. Finely chop garlic and parsley, add to the pot, turn off the heat. Let the borscht rest covered for 15 minutes.
  10. Serve hot, optionally with sour cream and horseradish.
199
51 kcal / 100 g
kcal
10.5 g
2.7 g / 100 g
Protein
22.0 g
5.6 g / 100 g
Carbohydrates
8.0 g
2.0 g / 100 g
Fats