Borsch is cooked in many regions, and each hostess is trying to bring something different to the recipe in order to shorten the cooking time, to make the soup even more tasty and useful. One of the popular variants of this first dish is borsch with meatballs. It takes less time to brew it than to cook traditional beetroot and cabbage soup, which is made with meat in the same meat broth. The cooking process is simple, it differs little from the classical technology.
Cooking Features
The technology of cooking borscht with meatballs has distinctive features, but is based on the same principles as the technology of cooking classic borscht.
- If the color of the soup is dirty maroon and the beets become discolored, they will say of such a soup that it was not successful for the hostess. To prevent such embarrassment, you need to know a few secrets that will make the soup red, and beets will help to remain bright. It all starts with the choice of beet varieties. Experienced cooks prefer salad varieties. Let these vegetables are small, but they have a rich color. The second secret is the mandatory heat treatment of beets before laying in the soup. In this case, you can add it to the pot with borscht shortly before it is ready, so that the juice from it does not have time to boil, it will remain red. Another thing that not everyone takes into account is the use of vinegar or lemon juice when roasting beets. Acids can make beet hue more expressive.
- In a lazy hostess borscht will never come out appetizing. If the products are cut into it large and carelessly, the soup will not have an aesthetic appearance. Responsibly approach cutting products, following the recommendations outlined in the recipe.
- When cooking borscht in general, and with meatballs in particular, it is important to respect the correct ordering of products. First put vegetables that require the most long cooking. Usually it is potatoes and cabbage. Following lay vegetables that cook faster. Stir-fry is added 10 minutes before the soup is cooked. Meatballs are dipped into it after frying, boiled for about 5 minutes after their ascent, or even less if they are small.
- Meatballs made from homemade minced meat are more tasty and healthy than purchased ones. If you have a meat grinder at home, cooking meat does not take much time and effort, it is better to make it with your own hands.
- It is not customary to add eggs to minced meat intended for meatballs. Gourmets believe that the egg when cooking in the soup makes the meatballs too hard. Resilience products from minced meat can be given by adding semolina, oatmeal, other cereals, beating the stuffing. If you still fear that without a meatball, eggs will fall apart during cooking, you can add an egg, but in a minimum quantity.
- Borsch is more tasty the next day. If you can't wait that long, let it stand under the lid for at least 20 minutes.
Serving borsch with meatballs is no different from traditional. It is filled with sour cream, sprinkled with fresh herbs. As an addition to the soup, you can serve pampushkas or toast with garlic.
Borsch with minced meatballs
Composition:
- beef - 0, 2-0, 25 kg;
- pork - 0, 2-0, 25 kg;
- onions - 0, 2 kg;
- carrots - 100 g;
- potatoes - 0.5 kg;
- white cabbage - 0.5 kg;
- beets - 0, 25 kg;
- garlic - 3-4 cloves;
- sugar - 5 g;
- vegetable oil - 100 ml;
- apple cider vinegar (6%) - 20 ml;
- hops-suneli, bay leaf, black ground pepper, salt - to taste;
- tomato paste - 50 ml;
- Bulgarian pepper - 0, 2 kg;
- fresh parsley - 50 g;
- green onions - 50 g;
- water - 3 l.
Method of preparation:
- Rinse the meat, dry it with a napkin, cut into small pieces.
- Pass garlic through a press.
- Peel one onion, cut it into several large slices.
- Turn the pieces of beef, pork and onions through a meat grinder, alternating pieces. Add chopped garlic, salt, pepper, hops-suneli, mix.
- Knead the stuffing, beating it on the cutting board. Roll balls the size of a table tennis ball. To keep the stuffing from sticking to your hands, moisten them with cool water.
- Free the remaining onion from the husk; cut it into thin half-rings or quarter-rings if the onion is large.
- Scrape the carrot, grate it with a grater with large holes.
- Peel the beets. Cut it into thin straws or coarsely rub.
- Boil the water. One by one put the meatballs in it. Wait until they come up. Cook them for 5 minutes, remove with a slotted spoon.
- Peel the potatoes. Cut it into cubes of one and a half centimeters, lower it into boiling water.
- Remove the upper leaves from the cabbage, wash the head, finely chop. Put in the pan about 5 minutes after the potatoes. After another 5 minutes, place the peeled peeled and cut into small squares. Boil for 10-12 minutes. During this time, cook a vegetable roast.
- For cooking fried vegetables, heat the oil in a sauté pan, throw the onion in it and fry until golden brown. Add carrots, fry them with onions for a couple of minutes. Add beets. Fry it a few minutes, sprinkle with sugar, pour vinegar. After a couple of minutes, add the tomato paste and pass the vegetables with it for 4-5 minutes.
- Fry in the soup.
- After 5 minutes, throw in the meatball soup, bay leaf. Salt it to taste. Add the finely chopped parsley and green onions. Let the soup boil for 2-3 minutes, remove the pan from the heat.
- Insist the soup for 20-30 minutes.
Spilling soup in plates, put sour cream in each spoonful. Separately serve pampushkas or garlic croutons.
Borsch with minced meatballs
Composition:
- chicken breast fillet - 0, 3 kg;
- quail egg - 1 pc. (or 0, 5 pieces. Chicken);
- garlic - 2 cloves;
- beets - 0, 2 kg;
- carrots - 100 g;
- onions - 100 g;
- white cabbage - 0, 2 kg;
- potatoes - 0, 2 kg;
- vegetable oil - 40 ml;
- tomatoes - 0, 2 kg;
- lemon juice - 20 ml;
- fresh parsley - 50 g;
- salt, ground paprika - to taste;
- water - 2 l.
Method of preparation:
- Peel the potatoes, chop them up into slightly larger bars than for cooking french fries.
- Remove the husks from the bulb. Cut the vegetable into small pieces.
- Peel and grate carrots. It will look more beautiful in the soup if you use a grater for Korean salads for grinding.
- Peel the beets. Crush it just like carrots.
- Wash, free from top leaves and finely chop cabbage.
- Boil in tomatoes, remove the skin from them. Cutting the fruit in half, spoon remove the areas with seeds. Chop the remaining flesh finely.
- Heat the oil in a deep frying pan, put onions and carrots in it. Pass the vegetables until soft.
- Add tomato slices. Pass until the tomato gets an orange tint.
- Add the beetroot, pour it with lemon juice, fry over low heat with other vegetables until it is soft. You can add a little water and stew it under the lid.
- Chicken fillet, washed, blotted with a napkin. Cut and chop with a meat grinder or blender.
- Add the egg, dried paprika, garlic through a press to the chicken fillet. Form small balls. If the stuffing turns out too liquid, add a spoon of semolina to it.
- Boil water, salt to taste. Put the potatoes.
- Add cabbage after 5 minutes. Continue cooking the soup for 15 minutes.
- Add the vegetable fry.
- When the soup starts boiling again, drop the meatballs one at a time. Wait until they rise to the surface.
- Finely chop the parsley, add to the soup.
- Continue to cook the soup for 3-4 minutes, then leave under the lid for 10 minutes.
Borsch with chicken meatballs is nourishing and at the same time not too high in calories. It will appeal to children and people who monitor their health.
Borsch with meatballs cooked quickly enough. The process of its preparation will not cause difficulties even for the beginning hostess. The taste of the finished dish will almost certainly be enjoyed by you and your family members.
