| Prep Time | 5 minutes |
| Cook Time | 100 minutes |
| Servings |
Ingredients
- 3 pieces Potatoes
- 400 gram Champignons
- 2 pieces Beetroot
- 1 piece Carrot
- 1 piece Zucchini
- 300 gram Minced meat from chicken breast
- 2 tablespoons Breadcrumbs
- 1 piece Chicken egg
- Greenery
- garlic
- Tomato paste
- Lemon juice
- Black pepper
- Salt
- Bay leaf
Ingredients
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Instructions
- So, in order. First, prepare the products: all that is required, wash and peel.
- Minced meat mix well with breadcrumbs, salt and pepper,
- enter the lightly beaten egg.
- Finely chop the herbs and stir in the minced meat. To remove the stuffing for 20 minutes in the refrigerator.
- Then roll small balls with wet hands and place them on the board.
- Meanwhile, prepare the rest of the products. Potatoes and zucchini cut into cubes, mushrooms - slices, chop the garlic.
- Carrots and beets peel and grate on a coarse grater.
- In a saucepan heat the tablespoon of vegetable oil, put the carrots with beets, pour the lemon juice and add sugar. Fry the vegetables until soft, then pour a little water and stew.
- While preparing roasting in the boiling broth to lower the potatoes, bring to boil, add the mushrooms, again bring to a boil and cook over low heat for 10 minutes.
- Then put the meatballs and zucchini in the borscht.
- Add beets with the carrots, cook over low heat for 10 minutes.
- Add tomato paste and Bay leaf, cook for 5 minutes. Turn off the heat, add garlic,to taste cover and allow to stand 10 minutes. Serve with sour cream, garnished with fresh herbs and green onions.
