Siberian borsch with meatballs

Description

Yesterday I made an amazing soup. It would seem that soup... so what? What is surprising about that? But no... This is an extraordinary soup. Siberian! Siberian borsch, despite the presence of sauerkraut, very soft and yet incredibly full bodied taste and aroma. And yet, in the Siberian soup do not put fat, because he is not Ukrainian! This is a very worthy representative of the vast family of borscht. And surprisingly, it can be prepared as in meat broth with meat or meatballs and vegetable option on the water. The soup is so rich that both options are good. I have offered the option with meatballs.

Ingredients

Cabbage

250 g
Sauerkraut

150 g
Potatoes

3 piece
Beans

100 g
Carrots

1 piece
Beets

2 piece
Onion

1 piece
Garlic

4 tooth
Tomato paste

100 g
Sugar

1 Tbsp
Butter

1 Tbsp
Vegetable oil

2 Tbsp
Broth

2.5 l
Salt
Black pepper
Greens
Minced meat

300 g
Onion

1 piece
Chicken egg

1 piece
Milk

2 Tbsp
Butter

1 tsp

Cooking

Soak the beans in advance for 2-3 hours and boil them separately. Then drain beans in a colander.

For meatballs small onion finely chopped and lightly fry in butter. Skip the meat along with fried onions through a meat grinder, or add onions in the stuffing. Add the egg, milk, salt, pepper and mix thoroughly. From the mass roll into small balls. Remove meatballs in the refrigerator. So according to the recipe. I cooked the meatballs according to the recipe: minced chicken breast, a little semolina, grated onion, salt, pepper, nutmeg, herbs... and a categorical lack of eggs!!!

Wash and peel the beets, potatoes, onions and carrots. Then I retreated a little from the recipe. I instead of raw beets homework - beet natural. In the fall I throw a couple of dozen jars like this beet: part sticks, part cubes - then all winter no headaches, ready-cooked beets are always at hand, even in the soup, at least in the salad, though simple with sour cream or mayonnaise. Very convenient.

So, the recipe: beetroot cut into cubes and cook in hot butter on low heat until it becomes soft. You can add a little broth. Add to the beet sauerkraut, sugar and 1-2 ladle of broth, cover and simmer for 15-20 minutes on low heat. I just put out sauerkraut with sugar in the broth.

Chopped onion and carrot fry in vegetable oil (I added a bit of celery root... I can not help myself, I love it and shoved wherever possible and where not:))

Add the tomato paste. Stir and saute for 1-2 minutes.

In the boiling broth to put potatoes cut in small cubes, fresh Kale, cut into strips, and meatballs. Cook for 10 minutes.

Add the cooked beans, braised beets with sour cabbage and fried onions with carrots. Add salt and season with spices to taste. Cook for 5-7 minutes.

Garlic rubbed with salt or to push through the press. Soup remove from heat, add the garlic, cover and allow to infuse for 10-15 minutes.

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