Supplies
- 600g (1.3 lbs.) ground beef
- 2 onions
- ½ bunch dill
- 1 ½ liter beef broth
- ¼ green cabbage
- 1 clove garlic
- 4 potatoes
- 3 carrots
- 1 stalk celery
- 250g (½ lbs.) cooked beets
- ½ bunch parsley
- 30g crumb (inner part of bread)
- 6 peppercorns
- Oil
- Salt, pepper
Étapes
- Bring to a boil the beef stock along with 1 onion, the coarsely cut celery pieces, peppercorns, cilantro and parsley and cook for 30 minutes.
- Finely chop the cabbage.
- Peel and dice the carrots and potatoes.
- Add the veggie cubes in the broth and cook for 20 minutes.
- Crush the garlic cloves with the flat of a knife. Then, in a splash of oil, brown them for 5 minutes along with 1 chopped onion.
- Add this to the ground meat, season, add the crumb of the bread and chopped dill.
- Knead the mix well, form meatballs and place them in the broth for 10 minutes.
- Add the diced beets to the meatballs broth after 5 minutes.
- Serve hot garnished with a few sprigs of dill.