Siberian Borscht with Meatballs and Tomato Paste
Incredibly appetizing – everyone will ask for seconds! Siberian Borscht with Meatballs and Tomato Paste will delight the whole family. Its amazing flavor leaves no one indifferent – kids and adults alike. Thick, hearty, and rich, this borscht will be a hit at your table!
Updated : 05 June, 2025
Easy
About 45 min.
Ingredients
Meatballs
250 grams
Pork
1
Onions
1 units
Eggs
2 tablespoon
Milk
1 teaspoon
Salt
Soup
1.5 liter
Water
60 grams
White beans
2
Potato
2
Beetroot
1
Carrot
1
Onion
200 grams
White cabbage
1 tablespoon
Tomato paste
3
Garlic
1 teaspoon
Salt
1 tablespoon
Sugar
6
Peppercorns
1 tablespoon
Vinegar
1 grams
Laurel leaf
1 tablespoon
Vegetable oil
For serving
10 grams
Dill
100 grams
Sour cream
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all necessary ingredients.
Step 2
Soak the beans overnight in cold water, then drain and cook until soft.
Step 3
Grate the beets on a large grater.
Step 4
Sauté the beets in a skillet with a bit of vegetable oil, vinegar, and tomato paste until soft. Add a little water if needed.
Step 5
Peel and dice the potatoes, cover them with cold water, and boil until soft.
Step 6
Slice the onion into half-rings, sauté in oil, and set half aside for the meatballs.
Step 7
Add grated carrots to the remaining onion and fry until fully cooked.
Step 8
Grind meat and the reserved sautéed onion through a meat grinder. Add an egg, some milk, and salt.
Step 9
Form meatballs from the mixture.
Step 10
Shred the cabbage and add it to the pot with the potatoes.
Step 11
Add beets, carrots, onion, and meatballs to the pot. Cook until the cabbage is almost done.
Step 12
Add beans, salt, sugar, spices, and pressed garlic. Cook for another 10 minutes.
Step 13
Serve with sour cream and chopped dill. Enjoy!