Borscht with Meatballs

Ingredients

Beef (tenderloin) 400 g

Onions 2

Water 3 tbsp

Beetroot 300 g

Cabbage 300 g

Carrot 1

Parsley

Bay leaf

Egg 2

Tomato paste 2 tbsp

Salt

Celery (root)

Finely chop the onion and fry it lightly. Rinse the beef tenderloin, chop it, and mince it twice with the fried onion. Add salt, egg, ground pepper, three tablespoons of cold water, and softened butter to the ground meat and mash thoroughly with a spoon. Form the ground meat into small balls.

 Bring water to a boil, add salt and an onion, add the meatballs, and simmer for 25-30 minutes. Strain the broth, place the meatballs on a plate, and add the diced potatoes, stewed beets, chopped cabbage, and salt to the remaining broth. Cook for 10-15 minutes.

Add the sautéed roots, allspice, peppercorns, and bay leaf, and simmer until the potatoes and cabbage are tender. Once the borscht is ready, season it with diced tomatoes, bring to a boil, and let it steep for 15-20 minutes. Add the meatballs before serving.

Enjoy!