All the goodies packed in one borscht! Beans, golden-fried onions and carrots, potatoes, spinach… Add beetroot infusion and meatballs and you have a masterpiece for borscht.

First, wash the beans under running water and place them in a bowl. Cover with water and let them soak for 5-8 hours. Boil the beans in the same water on low heat until they are soft. Add salt 10 minutes before the beans are done. Strain the broth.

Place peeled carrots, onion and parsley root into a pot, cover with water, add salt and cook on low heat for 1 1/2 hours. Strain the broth.

Peel and cut beetroot into thin strips. Place it in a small pot, add 2 tablespoons of vegetable broth, tomato puree and butter. Cover with a lid and stew everything for 1 hour, stirring occasionally.

Cut carrots and onions into small cubes and cook in a skillet with some butter. Fry them until the vegetalbes turn light golden in color.

Bring the vegetable broth back to a boil. Add cubed potatoes and cook for 5 minutes. Cut spinach into strips. Then add stewed vegetables, cooked beans, spinach, sugar and salt to taste. Keep cooking for another 10 minutes.

Take the beetroot you saved to make the infustion, peel and shred it. Place in a little pot, add 3/4 cup of vegetable broth, 1 teaspoon of vinegar and bring to a boil. Quickly remove from heat and let the infusion stand for 20 minutes. Add this beetroot infusion to borscht, bring to a boil one last time and immediately remove from heat.

When serving the borscht, place meatballs into bowls and cover with borscht. Sour cream is optional.

You will need:

For broth:

  • Water – 8 cups
  • 2 carrots
  • 1/2 parsley root
  • 2 onions
  • Salt – 2 teaspoons

For borscht:

  • Beetroot – 14 oz
  • Beetroot for the infusion – 10 oz
  • Spinach – 4 cups
  • 2 potatoes
  • 1 carrot
  • 1 yellow onion
  • Beans – 2/3 cup
  • Tomato puree – 2 tablespoons
  • Butter – 2 tablespoons
  • Sugar – 1 tablespoon
  • White vinegar – 1 teaspoon
  • Salt – to taste

To serve:

  • Meatballs
  • Sour cream: optional

How to make meatballs

Roughly chop lean beef. Grind the meat in food processor. Do it another time, this time along with bacon. Cut the onion into small cubes and cook on a skillet with a bit of butter until onion turns translucent.

Soak a piece of white bread in milk. Then wring it a little. Mix ground meat, cooked onion, soaked bread and an egg thorouhly. Add ground black pepper, salt a little of cold water. Mix thoroughly in a food processor again.

Roll little meatballs with wet hands. Boil them in salted water for 10 minutes.

You will need:

  • Lean beef – 14 oz
  • Bacon – 4 oz
  • 1 piece of white bread
  • 1 small onion or 1/2 of a large one
  • 1 egg
  • Butter – 1 tablespoon
  • Cold water – 1 teaspoon
  • 1 pinch of ground black pepper
  • Salt – 1 1/2 teaspoon

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