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Meatball soup

Meatball soup

In a pot, heat the oil together with 2-3 tablespoons of water.

Finely chop the onion and put it in a hot oil and leave it to soften a little.

Add the grated carrots and the donut paste and then leave for another 2 minutes.

Over the hardened vegetables we put water, vegetables and sliced ​​parsnips.

We tied the larch and let it go in the water with vegetables.

Let the vegetables simmer over high heat.


In the meantime we prepare the meatballs:

Mix all the ingredients well and then, moistening our hands, make some balls from the meat mixture.


We put the raw meatballs in the boiling soup and set the fire in the middle. Let the heat rise for a maximum of 5 minutes, until it boils again and then turn the heat to low.

Meanwhile, bring the borscht to a boil.

Let the meatballs boil, the rice is the hardest to boil, and then add the borscht, noodles and tomato paste.

Leave it for another 5-6 minutes, until the noodles boil and boil again, and turn off the heat.

After removing from the heat, add the finely chopped parsley.

It is served plain or with sour cream, my husband is a simple pope.


Good appetite!



Preparation:

I hardened the onion for a few minutes until it was lightly browned, I put a paprika powder and then all the other grated vegetables on the grater with small holes, a little water and I let them boil 2-3 times, to get a nice color, then I filled the bowl with water, leaving it on medium heat until I prepared the meatballs. For the meatballs, I cut the chicken breast into thin slices, like for a barbecue, and then I beat them with a hammer until they were crushed very well (for those who don't want to use a meat grinder).

I added the egg white, rice, water, pepper, salt, flour and dill and mixed them until all the ingredients were well blended. When the soup boiled a few times, I added from the composition of meatballs balls as big as an olive and let everything boil for 20 minutes with a lid. When all was cooked, I added the remaining yolk from the meatballs beaten with a little cold water, salt and dill. Sometimes I add sour cream after the soup is not so hot.


Method of preparation

We prepare the ingredients for the sour meatball soup with cabbage juice

We boil water.
We will not add salt because we have salted cabbage juice.
We clean, wash and chop the diced vegetables and add them to the pot on the fire, when the water reaches boiling point.
We will add the pepper later.

We prepare the meatballs

Pass the meat through the mincer together with the onion, sprinkle over the mixture, salt, pepper and thyme, then add the rice and eggs and mix well.
When the vegetables in the bowl begin to penetrate easily, form the nuts the size of a walnut.

Preparation Sour meatball soup with cabbage juice

Dip the meatballs in the bowl with the vegetables that are already easily penetrated.
Let the meatballs boil for about 20 minutes, over medium heat and covering the bowl, then add the cabbage juice, then the diced pepper and tarragon.
I put tarragon in abundance, because I like its aroma, so I put enough to be sprinkled on the entire surface of the pot, I can not give an exact amount.
Let the soup boil for another 15-20 minutes, then taste it and season it with salt, if necessary, then turn off the heat and add the chopped parsley.
I don't add tomatoes in sour soups with cabbage juice, but I've seen others add them.
Serve hot soup with a red onion or hot peppers.


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