Boil the broth (I had two chicken caucasica, the meat from which I removed for another dish) with vegetables (onions, carrots, celery root and petiolar) and spices (black pepper, allspice, cloves).

Drain and set aside.

Mince (can be beef, and mixed; I had a beef and a little chicken breast) in a bowl, add very finely chopped and fried until Golden brown onion, spices, seasoning and herbs, mix well. If the stuffing is too thick, add a spoonful or two of water. Minced knead, and then chop it well. I decided this time to do without bread and without eggs. Roll into small balls, lay them on a Board and make cold, to grow.

Prepare the vegetables (all the vegetables already weighed in cleaned form). Carrots and celery and chop sticks, peppers cut into small diamonds, potato - cubes, the cabbage cut out the tough part of the leaves, the remaining pieces cut lengthwise into wide strips and then across the wide noodles. Ginger grated, garlic finely chop with a knife. Mushrooms to boil and cut into pieces (I had homework - frozen boiled krasnoholovets).

Carrots and celery fry in vegetable oil until soft, add the pepper and sauté for 5 minutes. Add tomato paste and simmer for another few minutes.

In the boiling broth add potatoes and mushrooms, bring to a boil and cook over low heat for 10 minutes. Lay the meatballs in the soup, add the browned vegetables and the peas, season with salt and cook for another 10 minutes.

The last to lay the cabbage and ginger, bring to boil, lower the heat to low, and then the soup for 2 minutes.

Turn off the heat, add in the garlic soup, bring the soup to taste with salt, sugar and lemon juice or citric acid, cover with a lid and let the soup to infuse for 10-15 minutes.