Borscht With Meatballs Recipe

Name: Borscht With Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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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.

Borscht With Meatballs

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