Description
Simple, it would seem that soup... But lemon meatballs turned it into a delicious dish for gourmets. Unusual, light lemon scent... like a train... it was wonderful!!!
Ingredients
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Minced meat
350 g
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Carrots
80 g
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Celery root
50 g
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Potatoes
3 piece
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Figure
0.5 cup
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Bread crumbs
3 Tbsp
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Lemon peel
1 tsp
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Chicken egg
1 piece
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Garlic
1 tooth
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Parsley
-
Broth
1.5 l
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Water
0.5 l
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Salt
-
Red sweet pepper
0.5 piece
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Black pepper
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Bay leaf
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Vegetable oil
Cooking
C lemon to remove the zest. Very convenient to do it using a grater plastic bag. Peel from the package can be easily removed with a knife, and grater stays clean. You can also grate the garlic.
To the mince add the egg, chopped garlic, chopped parsley, crumbs from yesterday's white bread and zest.
Minced knead well and make meatballs the size of a quail egg or a little more.
Meatballs (I got exactly 30 pieces) tighten the cling film and bring the cold for half an hour.
Carrots and celery clean. Celery grate on a coarse grater, carrots cut into sticks. Rice, rinse well several times.
I have lying around in the fridge a piece of red pepper, a little less than half. Decided to start up in business. Pepper cut into strips and then into diamonds.
Peel the potatoes and cut into cubes.
Boil water, salt, drop it in meatballs and cook 7 minutes. I cooked in two stages of 15 pieces.
Meatballs are ready remove with a slotted spoon into a bowl and cover with cling film so that they wouldn't severalise. A broth from under the meatballs, drain and add to meat broth.
Carrots and celery sauté in vegetable oil.
In the boiling broth to lower the potatoes, bring to a boil, add zazharku.
When the soup boils again, add rice, bring to boil, reduce the heat, season with salt to taste and cook for 10 minutes.
Lower the meatballs in the soup, add Bay leaf and cook for another 2-3 minutes.
Ready soup remove from heat, cover and allow to infuse for 10 minutes. Bay leaf remove. Pour the soup into bowls, sprinkle with chopped herbs and, if desired, green onions.
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