Borscht With Meatballs
Ingredients
- 1 tbsp olive oil ⓘ
- 1 small onion, coarsely chopped ⓘ
- 1 small carrot, coarsely chopped ⓘ
- 1 small leek, coarsely chopped
- 8 oz cabbage, coarsely chopped ⓘ
- 1 large tomato, coarsely chopped ⓘ
- 2 medium beets, peeled and coarsely chopped ⓘ
- 2 None veal shanks (3 1/3 lbs), trimmed and cut into thirds ⓘ
- None None FOR THE MEATBALLS ⓘ
- 1 lb ground beef ⓘ
- 1/2 cup white medium-grain rice ⓘ
- 1 tsp sweet paprika ⓘ
- 1 small onion, finely chopped ⓘ
- 3 cloves garlic, crushed ⓘ
- 1/2 cup finely chopped fresh flat-leaf parsley ⓘ
- 2 None eggs, lightly beaten ⓘ
Instructions
- Heat the oil in a large saucepan on medium-high heat. Cook the onion, carrot, leek, cabbage, tomato and beet, stirring, for 15 mins. Add the veal shanks and 5 cups water; bring to a boil. Reduce the heat to low; simmer, covered, for 1 1/2 hours. Remove the veal shanks; reserve the meat from the shanks for another use, such as in a soup or stew.
- Meanwhile, for the meatballs, combine the ground beef, rice, paprika, onion, garlic, parsley and egg in a large bowl. Shape rounded teaspoons of mixture into meatballs.
- Return the borscht to a boil; add the meatballs. Reduce the heat to low; simmer, uncovered, until the meatballs are cooked through.
- Divide the borscht and meatballs among serving bowls. Dollop with combined sour cream and dill. Serve with sliced rye or pumpernickel bread.
Nutrition & Diet Analysis (per serving)
896
kcal
45% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).