Cooking time: 50 min.
Servings: 6

INGREDIENTS

1 small beetroot
1 carrot
1 bulb
1 potato
100 gr. cabbage
350 gr. tomato juice
1 teaspoon sugar
half a teaspoon of rice vinegar (grape / apple)
bay leaf, salt, pepper
meatballs:
350 gr. lean minced meat (mixed pork + beef or turkey)
loaf slice
50 gr. milk
1 teaspoon starch
salt pepper

HOW TO COOK

I cut beets and carrots into short sticks (it’s easier for a child to chew), onions are also finely, potatoes into small cubes, cabbage into short straws.

Taking into account the fact that fried foods are not recommended for children, and there is no need for extra oil in the soup, I poured tomato juice into a heated frying pan with a thick bottom. After it actively boiled, I quickly put in it: salt, sugar, vinegar, bay leaf, peppercorns. Then she sent beets, carrots and onions. Stew at an average temperature of 20-25 minutes until the beets are soft, as the liquid boils away, add tomato juice, you can broth or water.

Пока тушатся овощи, в мясной фарш добавила размоченный в молоке loaf slice, крахмал, salt pepper и хорошо размяла, до однородной консистенции. I didn’t add an egg, because with it the meatballs come out more elastic, which means that it will be harder for the baby to chew them.

Boil 1.5-2 liters of water in a saucepan. Salt boiling water, put potatoes and cabbage at the same time, after a few minutes, lower the formed small meatballs. After the meatballs float, add the stewed vegetables. We cook everything together for 5 minutes.

We add greens and sour cream to taste directly into the plate.