Description
A rich soup of cauliflower with squash and meatballs
Ingredients
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Beef
400 g
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Cauliflower
1 plug
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Zucchini
1 piece
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Onion
1 piece
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Cream
100 ml
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Spices
-
Vegetable oil
Cooking
The flesh separated from the bones. Bone cover with water, bring to boil, remove the foam and cook 1 hour. The bone, remove from broth.
Flesh scroll in a meat grinder.
Onions finely chop, fry in vegetable oil until Golden brown
Combine meat with onion, salt and pepper to form meatballs.
Fry meatballs in vegetable oil on a heated frying pan until Golden brown.
Zucchini cut into small pieces, cauliflower disassemble on inflorescences.
Into the broth put the cabbage and zucchini, cook for 10 minutes.
Strain the broth. The thick grind in a blender (or RUB through a sieve), add the cream and mix well.
Creamy vegetable mixture and meatballs to put in the broth, season with salt and pepper, bring to a boil and cook for another 5 minutes. Serve with fried meatballs.
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