Siberian borscht with meatballs and tomato paste

Extremely delicious borscht will delight the whole family!

Recipe Author

Siberian borscht with meatballs and tomato paste

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Composition / ingredients

Servings:

For meatballs:

Pork

250

Onion

Eggs

Milk

Salt

For borscht:

Water

1.5

White beans

Potatoes

Beetroot

Carrots

Onion

White cabbage

200

Tomato paste

Garlic

Salt

Sugar

Peppercorns

Vinegar

Bay leaf

Vegetable oil

To serve:

Dill

Sour cream

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 2 g

Fats 27 % 3 g

Carbohydrates 55 % 6 g

57 kcal

GI: 67 / 0 / 33

Step-by-step cooking

Cooking time: 12 h

Step 1:
How to cook Siberian borscht with meatballs and tomato paste? Prepare the necessary products.
Step 2:
Pre-soak the beans in cold water overnight, drain and boil until tender.
Step 3:
Grate the beetroot on a coarse grater.
Step 4:
Simmer the beets in a frying pan greased with vegetable oil, vinegar and tomato paste until tender. If necessary, add a little water.
Step 5:
Peel and cut the potatoes, fill them with cold water and cook until soft.
Step 6:
Cut the onion into half rings, fry it in vegetable oil and set aside half for meatballs.
Step 7:
Add carrots to the second half of the onion and fry until tender.
Step 8:
Meat and onions that have been set aside, scroll through the meat grinder, add egg, milk, salt.
Step 9:
Form balls of minced meat.
Step 10:
Cut the cabbage and add it to the potatoes.
Step 11:
Add beets, carrots, onions and meatballs to potatoes. Cook until the cabbage is half cooked.
Step 12:
Add beans, salt, sugar, spices, garlic passed through a press. Cook for another 10 minutes.
Step 13:
Serve with sour cream and chopped dill. Bon appetit!

Important! Regardless of whether the amount of water for soup is indicated in the recipe or not, it is best to focus on your own preferences (thick or more liquid soup you like), as well as on the size of your pan and the products taken for cooking. Do not forget that the author has his own view on the amount of meat, potatoes, cereals and other ingredients in the soup, which may not coincide with yours. In practice, this means that if you are cooking for the first time, you should not cook a whole pot at once. Make a soup for tasting - for one or two people. To do this, reduce the amount of all ingredients according to the recipe to 1-2 servings, and take the amount of water from the calculation: from one cup per serving - if the soup is very thick, to 1.5-2 cups - if more liquid. Do not forget to take into account that part of the liquid will boil off during the cooking process. After tasting a small portion of soup, you can adjust both the amount of liquid and the proportions of ingredients to your taste. In the future, like most experienced housewives, you will be able to pour water for soup and lay the ingredients “by eye".

So that the mucous membrane of the eyes is not irritated when slicing onions, rinse the onion and knife with cold water. The cutting board will not absorb the unpleasant onion smell if you rub it with a piece of lemon before slicing.

How to choose the perfect pot for soup, porridge or pickling cucumbers read the article about pots.

For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.