Ingrédients

  • 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

  1. 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.
  2. Finely chop the cabbage.
  3. Peel and dice the carrots and potatoes.
  4. Add the veggie cubes in the broth and cook for 20 minutes.
  5. 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.
  6. Add this to the ground meat, season, add the crumb of the bread and chopped dill.
  7. Knead the mix well, form meatballs and place them in the broth for 10 minutes.
  8. Add the diced beets to the meatballs broth after 5 minutes.
  9. Serve hot garnished with a few sprigs of dill.