Borscht with mushrooms and meatballs

We cut the vegetables: onions into small cubes, carrots into strips or squares (this time I decided to be original), tomatoes into cubes, chop cabbage.

Fry onions, carrots and tomatoes in oil / with stirring / medium heat. First, we send onions to the pan, after a couple of minutes - carrots, after a few more minutes - tomatoes and, at the very end, pasta, diluted with a few tablespoons of water or broth. Keep the frying on fire for 1-2 minutes and remove from heat.

Pour water into the pan (no more than 1/3 of the volume, because we have a lot of vegetables). The water boils - add salt and lay the potatoes.

Pepper and salt the minced meat. You can also add a little onion, garlic and crushed crackers. We form meatballs and send them to boiling water.

Next add the mushrooms. After the meatballs have floated to the surface, send the cabbage to the pan.

After 5-6 minutes, add the frying and cook the borscht for a couple more minutes, no more.

As for cabbage, try it while cooking. A young cabbage is cooked in a matter of minutes, and the one that is “older” requires more attention. In addition, sometimes such “oak” cabbage will come across that even ten minutes of cooking is not enough for it. In addition, many people like not soft cabbage in borscht, but one that crunches, so when you cook something, try and adjust the recipe to your ideal!