Red borscht with meatballs
An interesting way to diversify the recipe for red borscht. It's very flavorful, rich and delicious. The borscht is very rich, and the meatballs are tender and juicy, but not falling apart.
Constituents:
- stuffing - 500 gr.
- egg – 1 pc.
- carrots – 2 pcs.
- onion – 1 pcs.
- beetroot - 2 small pcs.
- white cabbage – 0,5 kochan
- potatoes - 3-4 pcs.
- tomato paste or tomato sauce – 2 tbsp.
- vinegar – 1 tbsp.
- sugar – 1 tsp.
- frying oil
- salt, pepper – to taste
Cooking:
Clean the vegetables, chop the potatoes, chop the onions, grate or dice the carrots. Slice the beet into thin plates or cubes and finely chop the cabbage.
.
Put water (4 liters) on the stove, salt and bring to a boil.
Salt and pepper the stuffing, add raw egg and mix well. Form meatballs from the stuffing and drop them into the boiling water.
As soon as the broth comes to a boil, skim off the foam and drop the potatoes into it.
Meanwhile, stew the beets separately in a small amount of broth until tender, adding a pinch of sugar and 1 tablespoon of vinegar to preserve the color.
Fry the carrots and onions in a small amount of vegetable oil.
Pour the onion and carrot roast, beets, tomato paste and cabbage into the borscht. Taste the borscht, salt, pepper if necessary, add 2 bay leaves.
When the vegetables are ready, turn off.
Serve with sour cream and herbs.
Enjoy!
