Ingredients Jump to Instructions ↓

  1. 2 carrots, finely chopped

  2. 1 onion, finely chopped

  3. 1/2 celery, finely diced

  4. 2 tbsp lard or olive oil

  5. 8 cups hot water

  6. sea salt and freshly ground black pepper

  7. 4 cups borsh

  8. 1 cup sauerkraut juice

  9. lemon salt or vinegar

  10. 1 egg yolk, beaten

  11. 3 tbsp freshly chopped parsley leaves

  12. fresh dill, chopped

  13. 3 cups full-fat Greek yoghurt

  14. fresh red chillies

  15. crusty bread, to serve

  16. For the meatballs

  17. 8 oz very lean minced beef

  18. 1/4 cup short-grain rice

  19. 1 egg white

  20. 2 tbsp chopped fresh parsley

  21. plain flour, for coating

  22. salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. In a large saucepan, heat the lard or olive oil then cook the onion, carrots and celery for 3-4 minutes or until pale golden. Add the hot water, salt and pepper and stir well. Bring to the boil, then reduce the heat and simmer for 20-30 minutes.

  2. Meanwhile, for the meatballs, combine the minced meat, rice, egg white and parsley together in a bowl and season well.

  3. Roll the mixture into small balls, roughly the size of walnuts and toss them in the flour.

  4. Drop the meatballs into the soup and simmer gently for 30-40 minutes, stirring occasionally, to prevent the meatballs from sticking.

  5. When all the meatballs are boiled, add the borsh, sauerkraut juice and vinegar and leave to simmer for 3-4 minutes.

  6. Add the egg yolk, parsley and dill and serve the chorba in warmed serving bowls, accompanied by yoghurt, fresh chillies and crusty bread.


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