Description
Propose to dine bright, busy, hot, fragrant soup with meatballs, which are stuffed with goat cheese with hazelnuts. Go - help yourself!
Ingredients
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Minced meat
200 g
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Goat cheese
50 g
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Hazelnuts
15 g
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Cream
30 g
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Melissa
-
Salt
-
Black pepper
-
Zucchini
200 g
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The Apium graveolens Dulce
50 g
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Pepper
200 g
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Carrots
100 g
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Onion
70 g
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Garlic
4 tooth
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Beans
80 g
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Tomatoes in own juice
150 g
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Sugar
15 g
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Cilantro
-
Cinnamon
-
Olive oil
70 g
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Tomato
70 g
Cooking
The hazelnuts to bake in the pan and peel. Then chopped into pieces of 1-2 mm
Melissa chop, mix ground hazelnuts, lemon balm and goat cheese.
Lamb mince kneaded with salt, freshly ground pepper and cream
Beans boil until tender
Take good olive oil cold pressed
Fry in it the carrots until soft, added diced celery
To the roasted carrots and celery, add the pepper, tomato, a couple of minutes zucchini
From the finished stuffing make flapjack, spread in the middle, stuffed with cheese, lemon balm and hazelnut
Roll the balls
Throw the meatballs into the boiling water 2.5 liters, when they POPs, add beans
After 5 minutes put the fried vegetables
While the soup is cooking, prepare zazharku. Olive oil Chu-at-point fry chopped garlic
Add the onions, sugar, cinnamon and simmer until transparent onion
At this stage we need pureed tomatoes. I took Pomi from Parmalat, if you have such product was not, then wipe through a sieve tomatoes
Add grated tomatoes to the onions and simmer 5 minutes
Then add zazharku in the soup, boil a couple minutes, salt, pepper to taste
The soup is served with chopped coriander - it goes perfectly with lamb. Bon appetit!
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