Borscht With Meatballs Recipe

Name: Borscht With Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/2 cup sour cream; 2 tbsp finely chopped fresh dill

Servings: persons

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
1/2 cup sour cream
2 tbsp finely chopped fresh dill

1
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.
2
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.
3
Return the borscht to a boil; add the meatballs. Reduce the heat to low; simmer, uncovered, until the meatballs are cooked through.
4
Divide the borscht and meatballs among serving bowls. Dollop with combined sour cream and dill. Serve with sliced rye or pumpernickel bread.

574

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 tbsp olive oil, 1 small onion, coarsely chopped, 1 small carrot, coarsely chopped, 1 small leek, coarsely chopped, and more.

Yes, Borscht With Meatballs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Borscht With Meatballs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions