Borsch with meatballs is an excellent alternative to real Ukrainian red soup cooked on beef bone. It should be noted that in terms of taste it is practically no different from the aforementioned dish. At the same time, such a dinner is prepared much faster and easier.
Tasty and rich soup with meatballs: photo, recipe
To make a red soup from a fragrant mixed meat, we need:
- sauerkraut - 1.5 cups;
- beef + pork - 350 g each;
- small beets - a couple of tubers;
- large carrot - 1 pc.;
- white onion head - 2 pcs.;
- medium-sized potatoes - 2 pcs.;
- greens, salt, lavrushka, ground black pepper - apply to taste and desire;
- filtered water - 2-2.3 liters.
Mixed minced meat
Siberian borsch with meatballs is prepared quite easily. For starters, make fragrant mixed minced meat. To do this, rinse beef and pork, and then chop them with a head of onion in a meat grinder. Next to the products you need to add pepper and salt. After thoroughly mixing the components, they should be left aside until the vegetable stock is cooked.
Vegetable processing
To make rich borsch with meatballs, you should prepare not only minced meat, but also all the necessary vegetables. To do this, they need to be cleaned and crushed. Onion and potatoes should be cut into cubes, and grate fresh carrots and beets.
Cooking soup on the stove
Borsch with meatballs for the whole family should be cooked in a large saucepan. It is necessary to pour a sufficient amount of water into it, and then put sauerkraut, grated beets and lavrushka, bring to a boil and cook for about ¼ hour. Next to the ingredients you need to add potatoes, carrots and onions. After seasoning the products with salt and allspice, they should be boiled again and cooked for another 15 minutes.
After the named time has elapsed, it is necessary to roll neat balls out of the prepared minced meat, carefully lower them into a red boiling broth. In this composition, delicious borsch with meatballs must be cooked on low heat for about 23 minutes, then removed from the stove, season with herbs and kept under the lid for some time.
Correctly serve red soup to the table
Having made a rich soup, it is necessary to carefully distribute it on soup plates, and then immediately present it to family members. In addition to such a simple but very tasty dinner, you can serve a slice of fresh bread, as well as sour cream or mayonnaise.
Making borsch with meatballs in a slow cooker
If you do not want to use a stove for cooking such a simple lunch, we recommend using a slow cooker. In it, red soup will turn out even more rich and satisfying. For this we need:
- fresh young cabbage - ¼ part of a small fork;
- broiler poultry breasts - 500 g;
- small beets - a couple of tubers;
- large carrot - 1 pc.;
- white onion head - 2 pcs.;
- red or white beans - ½ cup;
- greens, salt, lavrushka, ground black pepper - apply to taste and desire;
- filtered water - depending on the multicooker model.
Making Chicken Stuffing
To prepare such a quick dish, we recommend using minced chicken. With it, red soup will turn out to be more satisfying and aromatic.
So, to make meatballs, chicken breasts need to be completely thawed, and then the loin portion is freed from bones and skin. Next, they must be crushed using a blender together with a peeled white onion head. After that, pepper and salt should be added to the ingredients, and then mix thoroughly until smooth.
Vegetable preparation
After cooking the minced meat, you should start processing vegetables. They must be peeled and then chopped: cut potatoes and onions into cubes, and grate beets and carrots on a coarse grater. It is also required to very finely chop the young white cabbage.
As for red beans, it needs to be washed, filled with tap water and left to swell for exactly one day. The use of canned bean product is also allowed, but only without brine.
Heat treatment of soup in a multicooker
Having prepared all the products, you should start cooking them. To do this, it is necessary to pour drinking water into the kitchen device, and then put fresh cabbage, red beans and beets. Having seasoned the ingredients with spices and lavrushka, they should be left in the stewing mode for 30 minutes. Next, they need to add carrots, potatoes and onions. In this composition, red soup must be cooked for about 23 minutes.
After the vegetables and beans become soft, they also need to lay out pre-formed meatballs. But, so that they do not break up, it is recommended to place them only in a strongly boiling broth. In the future, borsch with meatballs and beans should be cooked for about another ¼ hour. During this time, minced meat should become completely soft and edible.
We serve the first course for a family dinner
Having made a rich red soup with meatballs, you need to immediately flavor it with a large amount of fresh herbs and distribute it on deep plates. Serving the finished first course to your family members or invited guests is preferably in a hot condition along with a slice of bread, fatty mayonnaise or sour cream. It should be noted that such a simple and quick lunch will very well saturate you and all your household.