Siberian borscht with meatballs, like any other, is cooked in meat broth, in this case obtained from boiling meatballs.
For meatballs, fresh veal, onions and butter are used. The connecting link is the egg.
The dish also includes parsley root, beets, carrots and spicy onions, lightly fried in sunflower oil and then stewed with the addition of tomato paste and vinegar over low heat under a lid. Thanks to this method of heat treatment, roots and onions completely retain their inherent aromatic substances. In addition, carrots in combination with tomato paste color the fat a bright orange color, giving the finished dish an appetizing appearance when added to the broth. Adding vinegar when stewing helps preserve the color of the beets. Potatoes, cabbage and boiled beans go well with the ingredients listed above, making the dish quite satisfying. To improve the taste and aroma, garlic cloves crushed with salt are added to the borscht.
Ingredients:
- white cabbage – 200 g
- potatoes - 3-4 tubers
- beets – 1 pc.
- carrots – 1 pc.
- parsley root – 1 pc.
- onion – 1 head
- dried beans – 100 g
- garlic – 4 cloves
- tomato paste – 2 tbsp. l.
- vinegar 9% - 1 tbsp. l.
- sugar – 1 tbsp. l.
- Sunflower oil – 2-3 tbsp. l.
- salt - to taste
- water – 2.5 l
- for meatballs:
- veal (beef) pulp – 400 g
- onion – 1 head
- egg – 1 pc.
- butter – 2 tbsp. l.
- freshly ground black pepper - to taste
- salt - to taste
- for submission:
- green onions, sour cream.
Recipe for Siberian borscht with meatballs.
1. Sort the beans, rinse and soak for 6-8 hours (preferably overnight) in cold water.
2. Then drain the water, add fresh water to the beans and place the pan on the fire. After boiling, cook for 1-1.5 hours over low heat, covered with a lid. Cooking time depends on the type of beans.
3. Rinse the veal pulp and cut into pieces of any shape. Peel the onion, wash and cut into 6-8 pieces. Pass the meat and onions through a meat grinder 2 times.
4. Place the minced meat in a bowl. Add softened butter, beat in the egg. Season with salt and pepper. Mix thoroughly until you obtain a smooth, homogeneous mass.
5. From the finished minced meat, cut into meatballs in the form of small balls (no larger than a walnut).
6. Peel the parsley root, wash it and cut it into thin strips.
7. Finely chop the peeled and washed onion.
8. Peel the cabbage from outer leaves and cut into squares.
9. Peel the potatoes, wash them and cut the tubers into cubes with a side of about 1 cm.
10. Wash the carrots and beets thoroughly with a vegetable brush and peel.
Grate the carrots on a coarse grater.
11. Also grate the beets using a grater with large holes.
12. Heat sunflower oil in a frying pan and sauté the onion in it until transparent.
13. Add beets, carrots and parsley root to the pan. Stir and continue to fry, remembering to stir, over low heat for 5 minutes.
14. Add sugar, vinegar and tomato paste. Cover the pan with a lid and simmer the vegetables over low heat until soft.
15. Boil water in a saucepan and salt it. Place the meatballs in the boiling liquid and cook them after they rise to the surface for 7-8 minutes.
16. Then remove the meatballs and strain the broth.
Then boil the broth again, add cabbage and potatoes and cook for 10 minutes.
17. Add stewed vegetables.
18. Add beans. Continue cooking the borscht for another 10 minutes.
19. A few minutes before the end of cooking, add garlic crushed with salt and pepper.
Siberian borscht with meatballs is ready. Remove the pan from the heat and let the borscht brew.
Pour the hot borscht into portioned plates, adding meatballs, sour cream and finely chopped green onions to each.
Note to the owner:
For a richer taste, you can sprinkle the finished dish with chopped dill and parsley.
You can fry the onion for the meatballs in vegetable oil until golden brown.
Step-by-step recipes for preparing Siberian borscht with fresh and sauerkraut, different varieties of beans, adding aromatic spices and seasonings
2017-12-06 Mila KochetkovaGrade
recipe
Time
(min)
Portions
(persons)
In 100 grams of the finished dish
4 gr.
5 gr.
Carbohydrates
9 gr.103 kcal.
Option 1: Siberian borscht - classic recipe
Many peoples are still fighting for the honorable right to consider borscht their national dish. All this happens because it is prepared differently in different regions, which is where so many different names for this delicious first course come from. But today we will talk about Siberian borscht, and believe me, it can surprise even the most demanding and capricious gourmets.
Ingredients:
- Homemade mixed minced meat (beef and pork) - 400 gr.;
- 2 medium oblong beets;
- 4-5 potatoes;
- 400 gr. fresh white cabbage;
- 2 sweet onions;
- 1 small carrot;
- 3-4 ripe tomatoes;
- 5 cloves of garlic;
- A handful of dried beans (small and white);
- 2-3 tablespoons of tomato paste;
- A little apple cider vinegar;
- Spoon of granulated sugar;
- Salt and pepper - to taste;
- Spices and fresh herbs;
- A little vegetable oil.
Step-by-step recipe for Siberian borscht
If you do not use canned beans from a jar, but dry ones, then choose small ones and soak them in the evening for several hours. To reduce cooking time, the beans can be boiled until half cooked in advance.
Cut the onions into thin strips, if the onions are large, then quarter into rings, and peel the carrots and cut into small cubes or grate on a medium-sized grater.
There is no need to grate the beets - it is better to cut them into small strips so that they fit into a spoon. Chop fresh cabbage into strips of the same size.
First fry the onion in oil until golden brown, then add the carrots. Add tomato paste to the vegetables and continue frying for a couple of minutes. At this stage, you can add granulated sugar and add vinegar, warm it up a little and you can pour the beets into the frying pan.
After the beets have been stewed for 6-9 minutes, add medium-sized chopped tomatoes. Pour in half a glass of water, cover with a lid and simmer for 25-35 minutes, so that the frying is completely cooked.
Pour water into a saucepan, add cabbage and chopped potatoes, almost cooked beans and bring to a boil. After boiling, minced meatballs are dropped into the soup - they should be small in size. The minced meat should be well salted and seasoned with spices; you can add chopped onions, garlic, and finely chopped stems from fresh herbs.
Remove the foam after boiling, add spices and salt to the soup. As soon as the potatoes and cabbage become soft, it’s time for the fried vegetables. Cover the pan with a lid and simmer for 5 minutes - no more. All that remains is to add chopped herbs, pressed (or chopped) garlic, and remove from heat.
You can serve it in half an hour, be sure to add sour cream or mayonnaise and a little more fresh herbs to the Siberian borscht.
Option 2: Siberian borscht - quick recipe
Is it possible to cook Siberian borscht quickly and very tasty? This question makes you think. Actually, it’s possible if you already have boiled or canned beans and borscht dressing. It can be canned for the winter or simply frozen in a special container.
Ingredients:
- A small head of cabbage - 500 gr.;
- Fresh potatoes - 2 pcs.;
- Canned beans - 1 can;
- Homemade minced meat - 300 0g;
- Borscht dressing - 300 gr.;
- Spices and seasonings, some fresh herbs;
- A couple of cloves of garlic, a quarter of hot chili pepper, bay leaf and black peppercorns;
- Sour cream and lard - for serving the dish.
How to quickly cook Siberian borscht
Pour water into a saucepan, add some salt and bring to a boil. We form meatballs from the minced meat and send them to cook, and after boiling you need to remove the foam.
Chop the potatoes and cabbage, put them in the broth with meatballs and cook until the meat and vegetables are cooked. Add beans to the borscht (can be in tomato sauce), but it’s better to rinse the regular beans. Follow with borscht dressing, chopped herbs, spices and garlic. Bring to a boil, simmer for a couple of minutes and remove from heat. Wrap it up to let the soup steep, and you can invite everyone to dinner.
It is best to serve the dish with thinly sliced pieces of homemade salted lard or brisket, green onions and sour cream.
Option 3: Siberian borscht with chicken breast meatballs and sauerkraut
Borscht is not only a Russian or Ukrainian dish, it is prepared in many regions of our country, and almost everywhere has its own interesting recipe. You can diversify the dish by using different types of meat, poultry, and beans. You can also use sauerkraut to make the borscht truly “Siberian”.
Ingredients:
- Sauerkraut - 400 gr.;
- Potatoes - 2 pcs.;
- Beetroot for borscht - 2 pcs.;
- Sweet onions and carrots;
- Beans - 100 gr;
- Chicken fillet - 500 gr.;
- 200 ml. pureed tomatoes;
- Garlic and hot pepper, spices;
- Greens and a little oil.
Step by step recipe
Grind the chicken fillet in a meat grinder with the addition of a small onion, form meatballs and freeze them slightly so that they do not fall apart when boiled. You can also add an egg to the minced meat to hold it together.
Wash the beans and boil until half cooked. Add chopped potatoes, finely shredded cabbage to the beans and cook until the beans and vegetables are almost half cooked. Carefully load the meatballs into the broth, wait until they rise and skim off any foam if it appears on the surface of the soup.
First fry the onions, then the carrots and beets over low heat, add the grated tomatoes and simmer (with the addition of sugar and apple cider vinegar) until the root vegetables become soft.
Transfer the roast into the soup, salt it to your taste, add spices, herbs, and garlic. Let the dish boil and turn off the heat. It is advisable that the dish steep for about 20 minutes, or longer, this will only enhance the taste.
This Siberian borscht does not necessarily have to be served with sour cream; thanks to the sauerkraut, it gets a very rich and bright taste, and tender chicken meatballs complement it perfectly.
Option 4: Siberian borscht with bell peppers and tomatoes
Borscht with meatballs is called Siberian borscht, and for good reason - because it is thanks to them that the dish becomes hearty and thick - exactly what is needed for harsh winter weather conditions.
Ingredients:
- Fresh or sauerkraut - 300 gr.;
- Potatoes - optional;
- Bulgarian sweet pepper - 2 pcs.;
- Beetroot - 3 pcs.;
- Onions and carrots;
- 3 fresh juicy tomatoes;
- Mashed tomatoes - 155 gr.;
- Garlic and fresh herbs, a little vinegar or lemon juice;
- Spices and seasonings, salt and sugar;
- Any minced meat - 300 gr.;
- Canned beans (dark) - 1 can;
- Sunflower oil.
How to cook
Beets and, if desired, dry beans should be boiled in advance, otherwise you will have to simmer the vegetable dressing for the soup for a long time and use canned beans. The beets need to be boiled or baked in their skins - this will allow you to get a burgundy-ruby Siberian borscht that will not leave anyone indifferent.
Place water in a saucepan and salt it according to your preference. Remove the top rough leaves from the cabbage and chop. Transfer to bowl and add chopped potatoes if desired.
Prepare a large frying pan or saucepan and heat the oil in it. Fry the onions and carrots, add peppers and tomatoes, tomato paste, sugar and vinegar, and at the very end the beets cut into long strips. Simmer for about 8-9 minutes.
Form meatballs from the minced meat, cook them together with vegetables in the broth, add beans and fried vegetables. Bring to a boil, add spices and seasonings, simmer for 6-7 minutes and turn off the heat.
The best way to serve Siberian borscht is cold thick sour cream, a little herbs, green onions, lard and garlic.
Option 5: A simple recipe for delicious Siberian borscht with two types of cabbage
Seasoning soups, such as borscht, can be made delicious using the products that are available. And, for example, it doesn’t matter that you don’t have potatoes and brisket to cook; it’s fashionable to replace them with beans and meatballs. In Siberian borscht - according to this recipe, two types of cabbage are used for a rich taste.
Ingredients:
- 300 gr. fresh and sauerkraut;
- 500 gr. any minced meat;
- 3 tbsp. spoons of tomato paste (or pureed tomatoes);
- 1 can of canned beans;
- Fresh carrots and onions;
- Beetroot for borscht - 2 pcs.;
- Garlic and hot pepper;
- Herbs and seasonings;
- Vegetable oil.
Step-by-step cooking recipe
Form meatballs from minced meat, onions and spices with the addition of an egg (optional) and boil them in a pan with salted water for 10 minutes. To ensure that the soup remains transparent, do not forget to remove the foam.
In a frying pan with heated oil, add onions and carrots, add beets and tomato paste, salt and spices - for color, it is advisable to pour in a little vinegar and add granulated sugar. Simmer until the root vegetables are ready.
To the meatballs add fresh and sauerkraut, cut so that the straws fit into a spoon, and canned beans. Boil the soup with the addition of herbs and spices, chopped garlic and fried vegetables until cooked.
The dish is served to the table in large deep plates, with a generous portion of meatballs and sour cream.
Description
Siberian borscht- This is a hearty first course, the preparation technology of which is very simple. This borscht will be an excellent option for lunch, it will satiate your body and relieve hunger for a long time.
This dish differs from the classic borscht of Russian or Ukrainian cuisine in that it contains sauerkraut. It adds sourness to the borscht and also goes very well with other products.
You can choose the meat for making Siberian borscht to suit your taste. Most often, beef is used, preferably on the bone, to give the broth richness. But you can also use pork or chicken. Some housewives even combine several types of meat to give borscht a rich meaty taste.
Apart from bay leaf and salt, there is no need to add seasonings or flavor enhancers to this borscht, since all the ingredients that make up the dish already give a very appetizing aroma and unforgettable taste.
The only herb that is usually added to Siberian borscht is dill, since other seasonings can significantly change the taste of the finished dish. This borscht can be eaten with rich homemade sour cream and garlic or green onions. Black rye bread goes perfectly with it.
To prepare real Siberian borscht at home, you will need to stock up on the necessary ingredients, and then open our simple recipe with step-by-step photos. Cooking may take a little over an hour, but in the end you will get a very satisfying and tasty homemade dish.
Ingredients
-
(400 g) -
(100 g) -
(1 PC.) -
(1 PC.) -
(1 PC.) -
(2 tbsp.) -
(3 pcs.) -
(2 pcs.) -
(1 bunch) -
(1 tbsp.) -
(2 pcs.) -
(4-5 sheets) -
(taste)
Cooking steps
The first step is to prepare all the ingredients that will be used when preparing Siberian borscht. You can either buy sauerkraut ready-made or cook it yourself, which will be an even better option. It is better to take the meat on the bones so that the broth is richer.
Wash and peel the vegetables needed for cooking. Cut carrots, turnips and beets into small cubes of approximately the same size.
Rinse the dill in running water, then shake it thoroughly. Chop the dill as finely as possible, and then peel the onion and chop it finely in the same way.
Remove several leaves from the white cabbage, cut off a small part of it and chop it into small cubes as shown in the photo.
Fill a deep pan with water so that it occupies more than half of the container. Place a piece of meat in it and cook until half cooked. If the meat is on the bone, you need to cook it a little longer than usual..
When the meat is cooked until half cooked, add beets, carrots and turnips to the broth, mixing all the ingredients thoroughly.
After ten minutes, add fresh and sauerkraut to the pan, as well as some tomato or tomato paste. Cook the food for fifteen minutes, stirring the contents of the pan occasionally.
Peel the potatoes, rinse and cut into not very large, but not small cubes, adding them to the rest of the ingredients in the broth. Add a medium-sized bay leaf, onion and fresh herbs there.
Salt the dish to taste and cook until done. Then turn off the heat and let the borscht brew, then pour into serving bowls and serve along with sour cream.
Bon appetit!
This technical and technological map was developed in accordance with GOST 31987-2012 and applies to the Siberian Borscht dish produced by public catering facilities.
- REQUIREMENTS FOR RAW MATERIALS
Food raw materials, food products and semi-finished products used for preparing dishes must comply with the requirements of current regulatory documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary-epidemiological report, safety and quality certificate, etc.)
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3. RECIPE
| Product Name | Weight, g | Himi | ngkii composition | Energypriceness, kcal | ||
| gross | net | B | AND | U | ||
| Beet | 80 | 77,3 | ||||
| Potato | 57,5 | 45,5 | ||||
| Carrot | 12,5 | 10,5 | ||||
| Bulb onions | 14 | 12,9 | ||||
| Butter | 5 | 5 | ||||
| Tomato puree | 6 | 6 | ||||
| or citric acid | 0,2 | 0.2 | ||||
| Sour cream | 10 | 10 | ||||
| TOTAL | 6.1 | 5.2 | 19.2 | 165.0 | ||
4. TECHNOLOGICAL PROCESS
The beets are boiled whole in their skins, cooled, and chopped into strips. The potatoes are peeled and cut into cubes. The carrots are chopped into thin strips, the onions into half rings. Carrots and onions are sauteed at a temperature of 110 0 C, then simmered with the addition of broth. Place sautéed carrots and onions into the boiling broth and cook for 10 minutes. Then add beets, sautéed tomato puree or a solution of citric acid to preserve the color of the beets and soup, and cook until tender. 5 minutes before readiness add salt, sugar and bay leaf.
Add sour cream and finely chopped herbs to the finished beetroot soup, bring to boiling.
- REQUIREMENTS FOR DESIGN, SALE AND STORAGE
Serving: The dish is prepared according to the consumer’s order and used according to the recipe for the main dish. Shelf life and sales according to SanPin 2.3.2.1324-03, SanPin 2.3.6.1079-01 Note: the technological map was compiled on the basis of a development report.
Supply temperature - 65 0 C.
- QUALITY AND SAFETY INDICATORS
6.1 Organoleptic quality indicators:
On the surface of the beetroot there are sparkles of fat and finely chopped greens. The vegetables retained their cut shape. The color of the liquid part ranges from bright to dark crimson. The taste is sweetish. The smell of stewed roots and onions. The smell of raw beets and steamed vegetables is not allowed. The consistency of beets is slightly crunchy.
Appearance - Characteristic of this dish.
Color - Characteristic of the products included in the product.
Taste and smell - Characteristic of the products included in the product, without any foreign tastes or odors.
6.2 Microbiological and physico-chemical indicators:
In terms of microbiological and physicochemical indicators, this dish meets the requirements of the technical regulations of the Customs Union “On the safety of food products” (TR CU 021/2011)
- FOOD AND ENERGY VALUE
Proteins, g Fats, g Carbohydrates, g Calories, kcal (kJ)
| 6.1 | 5.2 | 19.2 | 165.0 |
Borscht is one of the most delicious and favorite dishes of Ukrainian cuisine. A housewife who knows how to prepare this dish can be considered a real master of cooking. Moreover, each of them has its own proprietary secrets. Today we will teach you how to cook Siberian borscht, and also share some interesting recommendations. Let's get started already.
Curious facts
Despite the fact that borscht is considered a Ukrainian dish, it is very difficult to determine when and where it was first prepared. Who hasn’t taken credit for its creation? Among them are Lithuanians, Cossacks, Poles, and Russians. We invite you to familiarize yourself with other interesting information about this aromatic and very satisfying dish.
- In Ukraine, borscht is usually served at funeral dinners.
- This dish was very loved by some famous historical figures. Among them: Emperor Alexander II, as well as the famous ballerina Anna Pavlova.
- Many nations have their own subtleties of preparing borscht.
- In Ancient Rus' they loved to prepare soup with beets and nettles. The dish could be served either hot or cold.
- According to some historical documents, borscht appeared during the times of Kievan Rus. This was the name of a dish that was prepared from one plant - hogweed. Its leaves were used as ingredients for the soup.
- In Ukraine, annual folklore festivals are held in the fall, which are dedicated to borscht. They can even teach you how to cook it properly.
Beets and more
We think that if you ask some housewives what ingredients for borscht will be needed first, many of them will name beets first. Indeed, it is very difficult to imagine the above-mentioned dish without this vegetable. But this only applies to the classic version of preparing borscht. It can also be prepared from sorrel and other greens. They call it spring, or green. You may ask: is it really true that no beets are added to it at all and it does not have a red color (traditional for Siberian borscht)? We will be happy to answer your question.
The fact is that it is prepared in the spring, when the first greenery is just beginning to appear in vegetable gardens and garden plots. Therefore, for such borscht (we will present the “Siberian” recipe in this article), at different times housewives could take nettles, quinoa, sorrel, as well as the first beet leaves. This soup was most often cooked without meat. But they could add eggs, fish, mushrooms and much more. It was usually seasoned with sour cream or homemade whey.
With meatballs
There are a huge number of different options for preparing delicious borscht. We invite you to try to learn how to cook Siberian. Why this option? It has several important features. Firstly, the cooking time is much shorter than the classic version. Secondly, it turns out very thick and rich. Well, and thirdly, it does not require large financial expenditures. Since one of the features of preparing Sibirsky borscht (photo presented in this article) is the absence of pieces of pork or beef in it. What products are used in it? Read more about this.
Required Products
Let's prepare a very tasty dish for the whole family. We think that adults and children will eat it with great pleasure. We will cook for approximately a family of five or six people. Take a medium-sized saucepan, about five liters. For Sibirsky borscht we will need the following list of ingredients:
- We'll definitely take the beets. One big one or two or three small ones.
- Instead of meat we use minced meat. You can take beef, homemade, pork, chicken. Its quantity is 350-450 grams.
- White cabbage. Half a medium fork will be enough.
- Potatoes - 3-4 pieces.
- Tomatoes - 2-3. You can also take canned ones (if fresh ones are not available).
- Carrots - one or two.
- Onions - 2-3 pieces. If it is large, then one onion will be enough.
- Salt - to taste.
- Egg - one piece. We will need it to form meatballs.
- Pepper, bay leaf, fresh herbs - to taste.
- Garlic - several cloves.
- Water - more than half of the pan.
- Beans - half a glass. You can take canned one.
- Sunflower oil - a few tablespoons.
Technology for preparing Sibirsky borscht
We have prepared the necessary products. The sequence of our actions:
- All vegetables must be thoroughly washed and peeled.
- Remove the top leaves of the cabbage and cut into small pieces.
- Pour the required amount of water into the pan. Place on the stove and bring to a boil.
- We lower the cabbage, you can first mash it a little with your hands so that it is softer. Place it in boiling water. Reduce the heat level.
- Cut the potatoes into small cubes and add to the pan.
- Cut the onion into small pieces. Fry it in sunflower oil. Next comes the carrots. And then fry the thinly sliced beets.
- In order for the beets to reach half-cooking faster, you can add a little water to the pan.
- Add chopped tomatoes and garlic here. Lay out the beans. Add spices, salt.
- Now let's make meatballs. Break an egg into the minced meat, you can also use onions and peppers. Mix everything well and form small balls.
- Place them in the soup and bring to a boil.
- Add the fried vegetables and mix everything well.
- Bring to a boil again. Add salt and pepper.
- You can chop green onions or fresh dill into the finished dish. Sour cream or mayonnaise will be an excellent addition to a delicious dish. Bon appetit!
To make your soup especially aromatic and rich, listen to some recommendations:
- As you already know, beans are always added to Siberian borscht. To reduce its preparation time, it must be boiled in advance. But if you didn’t have time to do this, then don’t be upset. Pour a small amount of warm water over regular dry beans. And then leave it overnight.
- Carrots for borscht should be grated on a coarse grater.
- Don't forget to add a few tablespoons of ketchup or tomato paste to the fried vegetables to season the borscht. The finished dish will be more saturated in color.
- To ensure that the beets do not lose their bright red hue when used, you need to add one teaspoon of table vinegar.
Finally
Siberian borscht with meat is a great way to pamper your family. Since the tasty and aromatic dish will definitely not leave anyone indifferent to it. We hope that the recipe we presented in this article will not cause any particular difficulties for both experienced housewives and young ones. Cook with pleasure and receive well-deserved words of approval from your loved ones!
