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

Ingredients

  • Borscht is a fresh beetroot soup, originally from Poland and Russia, made with meat and/or cabbage. Serve it cold or hot, but always with a dollop of sour cream. Ask your butcher to cut the shanks into thirds for you.
  • Make soup a day ahead to allow the flavours to intensify. Also, make the meatballs the day before; refrigerate, uncooked, covered on a tray. Drop meatballs in reheated soup to cook.
  • 1 tablespoon olive oil
  • 1 small brown onion (80g), chopped coarsely
  • 1 small carrot (70g), chopped coarsely
  • 1 small leek (200g), chopped coarsely
  • 250g cabbage, chopped coarsely
  • 1 large tomato (220g), chopped coarsely
  • 2 medium beetroot (350g), peeled, chopped coarsely
  • 2 veal shanks (1.5kg), trimmed, cut into thirds
  • 1.25 litres (5 cups) water
  • 500g beef mince
  • ½ cup (100g) white medium-grain rice
  • 1 teaspoon sweet paprika
  • 1 small brown onion (80g), chopped finely
  • 3 cloves garlic, crushed
  • ½ cup finely chopped fresh flat-leaf parsley
  • 2 eggs, beaten lightly
  • ½ cup (120g) sour cream
  • 2 tablespoons finely chopped fresh dill

Borscht with meatballs

The Australian Women's Weekly Smart Food
  • Serving size: Serves 4
  • Cooking time: More than 2 hours
Method

Heat oil in large saucepan; cook coarsely chopped onion, carrot, leek, cabbage, tomato and beetroot, stirring, 15 minutes. Add shanks and the water; bring to the boil. Reduce heat; simmer, covered, 1½ hours. Remove shanks; remove and reserve meat from shanks for another use, such as in a soup or stew.

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

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

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

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