Description
We wanted and soup, and meatball soup, and we began to think how to combine it all, and not just so, and it was delicious...
Ingredients
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Potatoes
3 piece
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Cabbage
200 g
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Carrots
1 piece
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Beets
4 piece
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Minced meat
300 g
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Onion
1 piece
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Lecho
200 g
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Peas
1 cup
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Butter
30 g
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Sunflower oil
2 Tbsp
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Spices
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Greens
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Sour cream
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Mayonnaise
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Salt
-
Garlic
5 tooth
Cooking
Peas to soak in advance for 2-3 hours, then boil separately.
Finely chop the onion, chop the greens, add to the mince. Mix thoroughly, add spices and salt to taste, mix and make meatballs.
Wash and peel the beets, potatoes, onions and carrots. Beets cut into cubes and stew in butter until soft. Add to the beets shredded cabbage and a little water. Separately fry in vegetable oil onions and carrots. Add flour (and tomato paste), mix well and simmer for another couple of minutes.
In the boiling broth to put potatoes cut into small cubes, and meatballs. Cook for 10 minutes.
Add the peas and steamed vegetables. Add salt and season with spices to taste. Cook for another 5-7 minutes.
After removing soup from heat, add finely chopped or missed under pressure garlic, cover and let stand 10-15 minutes.
When submitting tuck in smetana or mayonnaise (indicated in the recipe both) and sprinkle with herbs. Bon appetit!
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