Borscht with Meatballs
Bright, hearty, and rich! Perfect for your family. Borscht with meatballs cooks faster than soup with meat chunks. The cooking process is simple, even beginners can handle it with ease. This dish is a great way to diversify your lunch menu.
Updated : 04 June, 2025
Easy
About 1 hour.
Ingredients
1.7 liter
Water
330 grams
Ground meat
2
Potato
250 grams
White cabbage
1
Beetroot
1
Carrot
2
Onions
2 tablespoon
Vegetable oil
to taste
Salt
to taste
Ground black pepper
50 grams
Tomato paste
1.5 teaspoon
Paprika
1.5 teaspoon
Vinegar
1
Laurel leaf
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You can use any ground meat for the meatballs: pork, beef, chicken, or a mix. I used mixed pork and beef.
Step 2
Peel and wash the onion. Finely chop one onion.
Step 3
Wash the pre-peeled carrot and beet. Grate both on a large grater.
Step 4
In a skillet with a bit of vegetable oil, sauté the chopped onion for 2–3 minutes, stirring occasionally.
Step 5
Add the grated carrot and beet to the skillet, mix, and continue cooking over medium heat for 5–7 minutes, stirring occasionally.
Step 6
Add tomato paste and paprika. Pour in 2–3 tablespoons of hot water and a splash of vinegar to help preserve the beet’s color. Mix well.
Step 7
Cover the skillet and simmer the vegetable mix until soft.
Step 8
Make the meatballs. Grate the second peeled onion finely and add it to the ground meat. Add salt and pepper and mix thoroughly.
Step 9
Form walnut-sized meatballs from the meat mixture.
Step 10
Bring water to a boil in a pot large enough for soup. Add the meatballs and bring back to a boil. Simmer for 5 minutes.
Step 11
Peel and dice the potatoes into small cubes.
Step 12
Add the potatoes to the pot and cook until halfway done.
Step 13
Thinly shred the cabbage.
Step 14
Add the cabbage to the pot and cook for another 5 minutes.
Step 15
Add the cooked vegetable mixture to the soup and stir.
Step 16
Salt the soup and bring it to a light boil. Cook for about 5 more minutes.
Step 17
Add a bay leaf and simmer for another 5–7 minutes on low heat.
Step 18
Turn off the heat and let the soup sit with the lid on for 15–20 minutes to infuse. Cooking time may vary depending on your stove.
Step 19
Serve the borscht with meatballs and cabbage in bowls. Add sour cream if desired. Enjoy your meal!