Borscht with Turkey Meatballs

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My kids dont like beef shanks in the soup, so cook meatballs instead, and kids are so happy! Here is a wonderfully satisfying beet borscht, perfect for
an any weather day.

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Ingredients for Borscht:

  •  8 cups beef broth
  •  1 large onion, peeled, finely chopped
  •  3 large beets, peeled and shredded
  •  3 carrots, peeled and shredded
  •  1 large russet potato, peeled, cut into cubes
  •  2 cups thinly sliced cabbage
  •  3/4 cup chopped fresh scallions for garnish
  •  3 Tbsp tomato paste
  •  3 Tbsp red wine vinegar
  •  1 teaspoon white sugar, or to taste
  •  1/2 cup sour cream, for topping
  •  Salt and pepper to taste
  •  turkey meatballs

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Ingredients for Turkey Meatballs:
  • 1 pound ground turkey meat
  • 1 small onion, grated
  • 1 large egg
  • 1/4 cup dried bread crumbs
  • 1/4 cup chopped fresh Italian parsley leaves
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper

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Direction for Turkey Meatballs:

Add the onion, egg, bread crumbs, parsley, salt and pepper to a large bowl and blend. Mix in the turkey. Shape the turkey mixture into 1 inch-diameter meatballs.
Place on a large plate or baking sheet.

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Direction for Borscht:

In large saucepan, simmer the beets, carrots, onion, tomato puree, vinegar, sugar and two cups of broth for 15 minutes. Stir frequently and cover when not stirring.
Add remaining 6 cups broth, cabbage, potato; bring to boil. Stir in meatballs, reduce heat, cover, and simmer until vegetables are tender and meatballs are cooked, about 20 minutes.

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Season to taste with salt and pepper. Ladle into serving bowls, and garnish with sour cream and fresh scallions.

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1 comments:

Tres Delicious said...
September 6, 2011 at 3:20 PM  

Looks really great, my family would definitely like this :) I love your blog, keep coming back for more. Keep up the good work.

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