Name: Borscht with meatballs
Cook time: 120 min
Total time: 120 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 small brown onion, coarsely chopped; 1 small carrot, coarsely chopped; 1 small leek, coarsely chopped; 250 gram cabbage, coarsely chopped; 1 large tomato, coarsely chopped; 2 medium beetroot, peeled, coarsely chopped; 2 veal shanks (1.5 kilograms), trimmed, cut into thirds; 1.25 litre (5 cups) water; 500 gram beef mince; 1/2 cup (100 grams) white medium-grain rice; 1 teaspoon sweet paprika; 1 small brown onion, finely chopped; 3 clove garlic, crushed; 1/2 cup finely chopped fresh flat-leaf parsley; 2 eggs, beaten lightly; 1/2 cup (120 grams) sour cream; 2 tablespoon finely chopped fresh dill

Borscht with meatballs

The addition of plump, herbed meatballs makes this fresh borscht a meal in itself. Serve topped with dill infused sour cream.

Photographer: Brett Stevens; Stylist: Jane Hann — Borscht with meatballs

Ingredients

1 tablespoon olive oil

1 small brown onion, coarsely chopped

1 small carrot, coarsely chopped

1 small leek, coarsely chopped

250 gram cabbage, coarsely chopped

1 large tomato, coarsely chopped

2 medium beetroot, peeled, coarsely chopped

2 veal shanks (1.5 kilograms), trimmed, cut into thirds

1.25 litre (5 cups) water

500 gram beef mince

1/2 cup (100 grams) white medium-grain rice

1 teaspoon sweet paprika

1 small brown onion, finely chopped

3 clove garlic, crushed

1/2 cup finely chopped fresh flat-leaf parsley

2 eggs, beaten lightly

1/2 cup (120 grams) sour cream

2 tablespoon finely chopped fresh dill

Method

1.In a large saucepan, heat oil; cook onion, carrot, leek, cabbage, tomato and beetroot, stirring, 15 minutes. Add shanks and water; bring to the boil. Reduce heat; simmer, covered, 1.5 hours. Remove shanks; remove and reserve meat from shanks for another use, such as in a soup or stew.

2.Meanwhile, combine mince, rice, paprika, finely chopped onion, garlic, parsley and egg in large bowl; shape rounded teaspoons of mixture into meatballs.

3.Return borscht to the boil; add meatballs. Reduce heat; simmer, uncovered, until meatballs are cooked through.

4.Divide borscht and meatballs among serving bowls; dollop with combined sour cream and dill. Serve with sliced rye or pumpernickel bread.

Ask your butcher to cut the shanks into thirds for you. Make soup a day ahead to allow the flavours to intensify. Make the meatballs the day before; refrigerate, uncooked, covered on a tray. Drop meatballs in reheated soup to cook.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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