The hussar soup with meatballs

Description

Bright, full-bodied taste of these cabbage soup, which is not surprising, because the soup with sour cabbage always be more delicious. This soup will help to diversify your table. A recipe from the Internet.

Ingredients

Water

2.5 l
Minced meat

300 g
Chicken egg

1 piece
Semolina

2 tsp
Sauerkraut

200 g
Mushrooms

150 g
Pearl barley

0.5 cup
Potatoes

2 piece
Pepper

1 piece
Carrots

1 piece
Celery root
Onion

1 piece
Tomato paste

1 Tbsp
Adjika

1 Tbsp
Bay leaf

3 piece
Salt
Sugar
Citric acid
Greens
Garlic

Cooking

To prepare the products. Components of these soup much better to have everything at hand. Vegetables thoroughly cleaned. The mushrooms I used cooked, frozen (home-made), but you can take and fresh. The sauce homemade and quite spicy.

To the mince add the egg, salt, pepper, a little grated nutmeg and semolina, stir. Remove the ground beef in the fridge for 20-30 minutes. Then with wet hands roll into small meatballs and lay them on a Board dampened with water.

Carrots and celery to chop thin straws, onions to chop, bell pepper cut into noodles. Mushrooms cut into slices.

Cabbage if too sour, rinse and put out with a small amount of water until soft. For sauerkraut now is not the season, but our store sells delicious pickled cabbage and I decided to do an experiment to make a soup with pickled cabbage. And, you know, not at all sorry, the soup turned out great!

In a large skillet, fry until Golden brown onions,

Add the carrots and celery and fry until soft.

Add mushrooms, and pepper, all together saute a few minutes.

Then add tomato paste and sauté for a bit more.

Here we have turned a wonderful roasting. To put it yet aside.

Water bring to boiling, to lower cut into small slices potatoes, bring to boil and cook over low heat for 5 minutes.

Add the cabbage and again bring the soup to a boil.

Reduce the heat so that the soup is lightly boiling, and put it in his meatball. Again bring the soup to a boil and cook over low heat for 10 minutes.

Then add the washed barley, add zazharku, Bay leaf, salt and cook after boiling another 5 minutes. Bring the soup to taste with sugar and citric acid. Turn off the heat, remove the Bay leaf and season with garlic. Cover, let stand 20-30 minutes.

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