Siberian borsch

Siberian borsch

Not only Ukrainians consider borscht to be a national dish. Other nations call him his. Many regions of Russia have their own traditions of cooking this soup. Each option has its own specifics. Not at all like classic Siberian borsch. Its main difference is that it is cooked with meatballs. Making it tasty and appetizing will allow compliance with the technology of preparation.

Cooking Features

The fact that Siberian borscht is prepared not with meat, but with meatballs, leaves an imprint on the technology of its preparation, but does not negate the general principles of cooking this red soup made from beets and cabbage.

  • Properly cooked Siberian borscht has the same appetizing hue as the traditional one. If the soup is pale, it will be unpleasant to eat. A rich hue of borscht gives tomato pulp, which can be replaced by tomato paste, and beets. The task of a cook is to prevent beets from boiling and turning pale. It may seem that it is unsolvable: the beets are prepared quickly. In fact, there is a solution, and it is elementary: add beets to the soup already finished 10 minutes before removing the pan from the stove. It can be put out or baked. The first option is used more often, the second is preferred by supporters of healthy food, seeking to not fry foods before adding to the soup.
  • Adding acid allows the beets to keep their color even brighter. To do this, use vinegar, citric acid, lemon juice, or even brine from sauerkraut.
  • If you decide to cook borsch with beans, it is necessary to soak it in advance to reduce the cooking time. It is added to the soup first or cooked separately. Ready beans lay in the soup after potatoes and cabbage.
  • If you want the meatballs in the soup to be tender, do not add eggs to the mince. However, their use will make the meat more dense, meatballs, made of it, just do not fall apart.
  • Meatballs dipped in soup shortly before it is ready. Cook them for about 5 minutes. The time may be slightly adjusted in any direction, depending on the size of the meat balls.
  • So that when stuffing meatballs does not stick to hands, they can be moistened with cool water.

Borsch with meatballs can be served with or without sour cream - it will still be delicious. Fresh greens added to the plate will not be superfluous anyway.

Siberian borsch with meatballs and fresh cabbage


  • pork pulp - 0, 25 kg;
  • chicken egg - 1 pc .;
  • milk - 20 ml;
  • potatoes - 150 g;
  • carrots - 100 g;
  • onions - 100 g;
  • beets - 150 g;
  • white cabbage - 0, 2 kg;
  • white beans - 50 g;
  • vegetable oil - 60 ml;
  • garlic - 3 cloves;
  • bay leaf - 1 pc .;
  • tomato paste - 20 ml;
  • apple cider vinegar (6 percent) - 10 ml;
  • salt, fresh greens - to taste;
  • water - 1, 5-2 l.

Method of preparation:

  • 6-12 hours before cooking soup, sort the beans and cover with cool water.
  • Wash the meat, blot it with a napkin. Cut into small pieces. Turn through the meat grinder.
  • Add milk and egg, knead with hands. Repel the stuffing. For a while, put it in the fridge.
  • Rinse the beans again, cover with clean water, boil until half cooked.
  • From the cabbage, remove the top leaves. Cut a piece of the desired size, finely chop.
  • Peel the onion, cut it into small cubes.
  • Peel and wash carrots and beets. Separately, chop the vegetables on a coarse grater.
  • Cut the garlic into small pieces.
  • Chop the greens.
  • Peel potatoes, cut into cubes about one and a half centimeters in size.
  • Heat oil in a saucepan, put onions and carrots in it. Fry vegetables until they get a golden hue.
  • Add tomato paste, reduce heat.
  • Pass vegetables over 5 minutes.
  • Add the beets, watering them with vinegar. Stir.
  • Fry for 5 minutes, then add half a glass of water, garlic. Stew the vegetables until the beets are soft.
  • Boil the water. Dip the potatoes and spices into it.
  • When the water boils again, put the cabbage in the pan.
  • After 5 minutes after re-boiling the soup, put boiled beans in it.
  • Remove minced meat from refrigerator. Wet your palms with water to form small balls. Put them on the board.
  • 10 minutes after the introduction of the beans, transfer the vegetables from the skillet to the pan. Salt and pepper the soup, focusing on your taste. Wait until it boils again.
  • One by one dip into the meatball soup. Boil it for 5 minutes after the meatballs rise to the surface.
  • Remove the borscht from the stove and leave for 20 minutes under the lid.

Spilling borsch with meatballs on plates, do not forget to sprinkle it with fresh greens.

Siberian borsch with chicken meatballs and sauerkraut


  • sauerkraut - 0, 2 kg;
  • potatoes - 150 g;
  • beans - 50 g;
  • beets - 150 g;
  • carrots - 75 g;
  • onions - 75 g;
  • chicken fillet - 0, 25 kg;
  • fresh tomatoes - 150 g;
  • garlic, greens, salt, spices, hot peppers - to taste;
  • chicken broth - 1, 5 l.

Method of preparation:

  • Soak the beans in cool water overnight.
  • Rinse the beans and boil in clean water until ready.
  • Chicken fillet mince with fine mesh or chop in a blender.
  • Add pepper and salt to the mince, knead it with your hands. Form small meatballs.
  • Rinse the cabbage, squeeze.
  • Wrap the beets in foil and bake in the oven. Cool, expand, clean, coarsely rub.
  • Tomatoes boil, peel. Tomato pulp whip in a blender.
  • Chop onion finely.
  • Chop grated carrots.
  • Chop the potatoes in medium-sized bars.
  • Bring the broth to a boil, put the potatoes, onions and carrots in it.
  • After 5 minutes add the beans and cabbage.
  • After 10 minutes, put the beets and tomato puree. At the same stage, salt the soup and pepper.
  • After 2-3 minutes after adding the beets, start lowering the meatballs in the soup.
  • Cook the soup for 5 minutes after their ascent.
  • Add chopped herbs and garlic.
  • After a couple of minutes, remove the borscht from the fire, let it stand for 15 minutes.

Borsch will taste better if you fill it with sour cream. A good addition to it will be rye toast with garlic.

Siberian borsch with canned beans and pickled tomatoes


  • minced meat (preferably mixed) - 0, 3 kg;
  • beets - 100 g;
  • potatoes - 100 g;
  • carrots - 75 g;
  • bulb onion - 75 g;
  • white cabbage - 150 g;
  • sweet pepper - 150 g;
  • canned beans - 100 g;
  • pickled tomatoes - 100 g;
  • garlic - 2 cloves;
  • vegetable oil - 30 ml;
  • water - 1, 5 l.

Method of preparation:

  • Make small balls out of minced meat.
  • Wash and peel vegetables.
  • Cut the potatoes into cubes of medium size, cut the onion into thin half rings, cut the peppers and carrots into thin strips.
  • Chop the cabbage finely.
  • Peel tomatoes, chop.
  • Grate beetroot for Korean salads or ordinary.
  • Fry onion and carrot in vegetable oil.
  • Add beets, tomatoes and juice from a jar of beans. Stew on low heat under the lid until the beets are soft.
  • Boil the water, put the potatoes in it, 5 minutes after it, enter the cabbage.
  • After 10 minutes, add the beans and pepper.
  • Wait 5 minutes, add salt to the soup, add vegetable dressing to it. Boil another 10 minutes.
  • 7-8 minutes before the soup is ready, lower the prepared meatballs into it.
  • After removing the saucepan from the fire, leave it under a lid for 20 minutes.

This option of Siberian borscht is easy to prepare. It will appeal to the hostesses who do not have a lot of cooking time, but who want to feed loved ones with tasty and satisfying dishes.

Siberian borsch is different from the traditional use of meatballs. Often in the recipe include beans, so that the dish is more nourishing. Borsch with meatballs with pleasure is eaten both by adults and children.

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