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




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.