Borscht with scallop meatballs
Description
Perfect for lunch. Traditionally, this dish is prepared with meat, but in this recipe I use scallops. They give the dish a very delicate and tender flavor. This meal can be a great alternative and a nice change for your everyday table. Serve it with fresh herbs and sour cream. Let's get started! 1. Take fresh or frozen scallops, rinse them thoroughly, and boil half of them for about ten minutes. 2. Cut the beet, carrot, onion, and parsley root into thin strips and sauté them in a hot pan. Add tomato paste and a little water to cover the vegetables, then simmer. 3. After twenty minutes, add shredded cabbage and continue simmering for another thirty minutes. 4. Bring the broth from the boiled scallops to a boil, add cubed potatoes, and after fifteen minutes, add the stewed vegetables. Season with salt and add a bay leaf. 5. Grind the raw and cooked scallops through a meat grinder, add salt and an egg. 6. Form small meatballs, then boil them in salted water. 7. Serve the soup hot with the meatballs, fresh herbs, and sour cream.