Unusual soup with meatballs

Description

I love soup with meatballs. I did different versions of meatballs - with rice, with rice chaff, buckwheat. And now it is the turn of my no less beloved bulgur. The meatballs turned out very tender. Come, I will teach how to feed her husband porridge, which he loves, and reveal another little secret.

Ingredients

Minced meat

500 g
Bulgur

50 g
Chicken egg

1 piece
Paprika sweet

1 tsp
Coriander

0.5 tsp
Salt

1 tsp
Black pepper

1 pinch
Water

2 l
Potatoes

3 piece
Bay leaf

1 piece
Black pepper

5 piece
The Apium graveolens Dulce

1 coup
Sugar

0.5 Tbsp
Onion

1 piece
Carrots

2 piece
Tomato paste

2 Tbsp
Salt
Black pepper
Paprika sweet

1 tsp
Coriander

0.5 tsp
Turmeric

0.5 tsp
Vegetable oil

4 Tbsp
Olive oil

2 Tbsp

Cooking

To cook the meat. Rinse bulgur under cold water, give water to drain. Add to the minced meat bulgur, egg and spices. Mix well. I don't like to beat the stuffing for meatballs, it makes them very dense, and I love soft.

Blind meatballs. I got 67 pieces to Put them in the fridge.

Put on the fire 3-liter pot with water. Vegetables to clean and wash. Onion cut into feathers

Carrots grate on a coarse grater,

Cut the potatoes into medium dice.

In skillet, heat oil blend. Sauté onions in butter until Golden brown.

To the onions add the carrots. Mix well and fry for a few minutes.

Meanwhile, the water in the pot began to boil. Put the potatoes in water, add salt, pepper, Bay leaf. Cook 5 minutes after boiling, until soft potatoes.

To the onions and carrots add spices and mix well.

Then add the tomato paste and 2 ladle of the liquid from the pot of potatoes. Mix well, cover and simmer for 10 minutes

This is to such consistency. Evaporate the liquid by half.

In the pot with the potatoes one at a time add the meatballs,

Bring to a boil, carefully remove the foam, cover and cook on very low heat for 10 minutes.

Celery finely chopped.

After 10 minutes in a pan, add the prepared roast and mix everything carefully,

And then the celery, and again mix gently. Slightly increase the heat and bring to a boil, add sugar, again stir, cover and turn off the heat. You will not believe it, but a small spoonful of sugar gives the usual soups some finished and unusual taste. This secret was taught to me by my colleague, who loves to eat. Let the soup stand for about 15-20 minutes and lay the table.

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