Description
A fragrant, nourishing but light vegetable soup with meatballs. Simple and delicious. Come on in, help yourself.
Ingredients
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Minced meat
500 g
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Chicken egg
1 piece
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Greens
0.5 coup
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Cabbage
500 g
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Tomato juice
400 ml
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Onion
1 piece
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Carrots
1 piece
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Pepper
1 piece
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Tomato
2 piece
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Garlic
1 tooth
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Melted butter
3 Tbsp
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Vegetable oil
3 Tbsp
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Salt
-
Black pepper
-
Peppers red hot chilli
-
Water
2500 ml
Cooking
Cabbage cut into strips. Ghee (or regular butter) oil well in the frying pan and put it in the cabbage. Fry the cabbage until it will turn brown over high heat. Stir occasionally so as not to overheat.
Pour the cabbage into the tomato juice, reduce the heat to medium and simmer the cabbage until tender. It takes 15-17 minutes.
At this time, the chopped onion and grated on a coarse grater carrots and fry in vegetable oil for 5-6 minutes.
Add to the pan with the vegetables cut into strips bell pepper, minced garlic and tomato. Sauté until the vegetables are tender.
For meat stuffing (my stuffing: beef+Turkey) add the egg, chopped greens, salt and season with pepper. Carefully knead the meat.
Wet hands formed into small meatballs, about the size of a walnut.
In boiling water (meat or vegetable broth) put all the vegetables, bring the soup to a boil. Add salt, season with black and red chilli pepper. The thickness of the soup, adjust according to your desire.
Put in soup meatballs, again to bring it to a boil and cook for another 5 minutes. Then cover the pot with a lid, remove from heat and let the soup to infuse for 10 minutes. Everything is ready.
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