There are over a thousand recipes for making red beetroot soup. And each option is unique in itself. Borsch with meatballs is a dish that is loved by both adults and children.

Classic Chicken Meatball Borscht

It happens that there is not enough time for cooking. In such a situation, this recipe will help housewives quickly cook a delicious and nutritious soup.

Create a culinary creation based on:

  • 500 g of minced chicken;
  • 200 g of onions;
  • 700 g of white cabbage;
  • 250 g of beets;
  • 500 g of potatoes;
  • 50 g of tomato paste;
  • 150 g carrots;
  • 3 cloves of garlic;
  • 10 g of sugar;
  • 10 g of vinegar;
  • spices.

Step-by-step recipe for hearty borsch:

  1. In a three-liter pan, we collect water on the side, bring to a boil, salt.
  2. Peel the potatoes, cut them into cubes and throw them into the boiling liquid. Next, cut the cabbage into strips, attach to the potatoes.
  3. We free the onion from the husk, finely chop it and send it to the minced meat, which we immediately season with spices. Knead the mass. We make meatballs and put them in a boiling liquid.
  4. Grind the second onion, fry it in hot oil, add tomato paste, salt, pepper to the same. We pass it a few minutes and transfer the contents of the pan to other products.
  5. We clean the beets, three are not too shallow and fry until half cooked. Add vinegar, sugar and mix. We lay out the mass in a pan.
  6. Grate carrots, attach to beets.
  7. Squeeze the garlic cloves through the press, grind the greens, put the marked ingredients in the borscht 5 minutes before cooked.

We serve borsch with chicken meatballs with sour cream, which will perfectly emphasize the bright color of the soup and enrich its taste.

With the addition of sauerkraut

This first course is incredibly tasty to use with garlic donuts.

The dish is prepared from the following products:

  • 400 g minced pork;
  • 4 tbsp. l cooking oils;
  • beets;
  • 6 potatoes;
  • carrots;
  • bulbs;
  • 300 g of sauerkraut;
  • Tomato
  • salt, spices - to taste.

 

Algorithm of actions:

  1. Pour 2.5 liters of water into the pan, bring to a boil, salt. We put the cabbage squeezed out of moisture into boiling water, cook for 30 minutes.
  2. Peel the potatoes, cut into small cubes, put in a pan.
  3. Next we send meatballs, which we form from minced meat. First, add the mashed onion, salt, spices to the meat mixture.
  4. Shred the onion without husks with rings, rub the washed carrots on a grater with medium holes. Combine the vegetables in a pan and sauté in oil. Add the diced tomato and simmer for a few more minutes.
  5. Rub the cleaned beets on a coarse grater and fry in a separate pan for 7 minutes, stirring constantly. At the end of frying, add lemon juice.
  6. Pour all the fried ingredients into the pan. The contents of the dishes salt and pepper. Cook for 10 minutes, turn off the heat, and let the borscht brew for a while.

If the cabbage is very acidic, then before cooking the soup it must be washed in a colander under water.

Cooking in a slow cooker

The first dish is the basis of good nutrition. No wonder in Russia it was believed that a person who did not eat a bowl of soup remained hungry.

Borsch with meatballs in a slow cooker is prepared from:

  • beets;
  • 150 g minced meat;
  • carrots;
  • 4 potatoes;
  • bulbs;
  • 150 g of fresh cabbage;
  • 1 tbsp. l tomato paste;
  • one egg;
  • 2 cloves of garlic;
  • spices.

Cooking Technology:

  1. Add the salt, spices and egg to the minced meat, knead the mass. We make meatballs.
  2. My vegetables, peel.
  3. We cut potatoes with cubes, carrots and three beets on a grater. Onion, chop the cabbage with straws.
  4. Pour oil into the multicooker bowl, heat it. We turn on the "Frying" mode and pour onions, fry until transparent.
  5. When the onion gets the necessary shade, add the remaining vegetables, put the meatballs on top. Pour the contents of the bowl with boiling water so that the water covers vegetables and meatballs for two centimeters. We close the lid, set the “Soup” mode, set the timer for 1 hour.
  6. After the designated time, add the garlic and chopped greens passed through the press.

Borsch is ready, you can call on the household for a tasting of a fragrant hearty dish.

For children with turkey meatballs

For little eaters, you can prepare a delicious diet soup with meat balls, which will surely attract the attention of little picky.

To prepare, you will need:

  • beet;
  • carrot;
  • 2 onions;
  • 400 g of turkey minced meat;
  • Bell pepper;
  • 2 tomatoes;
  • 1 tbsp. l tomato paste;
  • 3 tbsp. l vegetable oil;
  • 2 tbsp. l lemon juice;
  • 2 bay leaves;
  • salt, sugar, spices - optional.

 

Algorithm of actions:

  1. Peel the beets and marinate them in sugar, salt and lemon juice for 15 minutes. Meanwhile, we chop the tomatoes, after removing the peel from them.
  2. We fry the beets in a pan with the addition of oil for 7 minutes, we attach the tomatoes to it.
  3. Pour 2 liters of water into the pan, boil. We fill the beetroot mass and reduce the flame.
  4. Add the onion, chopped on the grater, into the minced meat, salt, pepper. We mix the mass and make round small balls.
  5. When the beets are almost ready, we throw the meatballs.
  6. Three remaining carrots, the second onion cut into half rings. This mass is fried in vegetable oil, to which we attach chopped bell pepper. Fry for another 7 minutes and put in a saucepan.
  7. Add spices to taste, put bay leaf and chopped garlic.

Turn off the stove, let the soup brew for 15 minutes.
When serving, we season the dish with sour cream and herbs.

Siberian recipe

Siberian borsch is famous for its meat "hedgehogs" (they are meatballs), and there are many options for cooking this soup. But this section presents the original first dish with the addition of beans.

Siberian borsch is prepared on the basis of:

  • medium-sized beets;
  • 2 onions;
  • 3 potatoes;
  • 2 tomatoes;
  • cloves of garlic;
  • small carrots;
  • 400 g of minced meat;
  • eggs
  • 3 tbsp. l refined oil;
  • 150 g of white beans;
  • a small head of cabbage;
  • a pinch of salt.

Execution technique:

  1. Soak the beans for the night, rinse in the morning, pour fresh water and cook until soft.
  2. My vegetables, we clean. We cut onions, carrots, potatoes into cubes, and beets and cabbage - into strips.
  3. We collect 3 liters of water in the pan, put it on the stove, bring the liquid to a boil. Put the potatoes and cook for 10 minutes, then add the cabbage.
  4. Pass the onions in oil, add the carrots to it and continue to fry, put a finely chopped tomato in a couple of minutes before being ready.
  5. Fry beets in oil, add to the pan of the broth and simmer until the vegetable softens. Acidify the product with vinegar.
  6. We bring the soup to a boil, put the vegetable passivation, stewed beets and boiled beans in it. We continue to cook over medium heat.
  7. Pour spices and chopped herbs into the minced meat, drive in an egg. Stir the mass and form small balls.
  8. Put them in a pan, add chopped garlic to the soup and cook until the meatballs pop up. Beforehand, do not forget to salt and pepper the borsch.

To make the dish more full, it can be prepared on pre-cooked meat broth.

Tasty green borsch

Ukrainian cuisine presents the hostesses a delicious first course cooked with fresh sorrel.

Ingredients required for execution:

  • carrot;
  • 5 potatoes;
  • 150 g of milk;
  • 2 onions;
  • 400 g minced meat;
  • 2 eggs;
  • bunch of sorrel and parsley;
  • salt pepper.

 

We create a culinary masterpiece:

  1. Cooking Meatballs. Add the chopped onion into the minced meat, add salt and pepper to the mixture. Knead the mixture thoroughly and make small balls.
  2. Three carrots on a grater, onion cut into half rings. We pass the vegetables in oil.
  3. We boil water in a two-liter pan and add the diced potatoes. When the contents of the dishes begin to boil, add the meatballs.
  4. Cook until the vegetable is ready, then put the frying, mix and cook for 4 minutes.
  5. We make a gas station. In the bowl, mix milk with eggs until smooth.
  6. Pure sorrel cut into wide strips, add to the pan. We make the fire quieter and pour the dressing in a thin stream, while constantly stirring the soup.
  7. A couple of minutes before the end of cooking, pour chopped parsley.
    Some housewives add tomato paste to green borsch in order to soften the taste of oxalic acid. But this, as they say, is not for everybody.

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