My kids don’t like beef shanks in the soup, so cook meatballs instead, and kids are so happy!
Here is wonderfully satisfying beet borscht, perfect for
any weather day.
Borscht with Turkey Meatballs
- 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
- 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
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 meatball.
Place on a large plate or baking sheet.
Direction for Borscht:
In a 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.
Season to taste with salt and pepper.
Ladle into serving bowls, and garnish with sour cream and fresh scallions.