Traditional recipes

Meatball soup

Meatball soup

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Prepare the meatballs: in a bowl, mix the minced meat with the egg, salt, pepper and a spoonful of rice.

I put about 5 liters of water in a large pot. With a wet hand I form round balls of meat paste, which I dip in cold water from the pot.

When the meatballs have risen to the surface and the water has boiled, clean the foam formed (chicken is not really the case) and add the vegetables to the meatball soup.

If you have vegetables for the winter, in the freezer or with salt, add half a jar of 720 ml, vegetables. Otherwise, cut the pepper into small cubes, grate the roots, peel the tomatoes and chop them (we will add them later), chop the onion finely.

Add the well-washed rice and let it boil for about 30-40 minutes on low heat.

We strain the borscht a little and bring it to a boil, after which we add it to the meatball soup.

Add the chopped tomatoes, tomato juice and cook for another 5 minutes.

Turn off the heat, take a pinch of juice from the meatball soup and add it over the sour cream, mix well and pour into the pot.

Add the greens, distribute in bowls, take the hot peppers out of the jar and ... enjoy!


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  2. Lazaro

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  5. Zutaxe

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