Potato soup with meatballs



● Potatoes — 2 pcs.
● Carrots — 1 pc.
● Onions — 1 pc.
● Minced meat — 300 g
● Water — 3 l
● Vegetable oil for frying
● Parsley — 1 bunch
● Salt, pepper, bay leaf to taste.


1. From the stuffing forming meatballs. To do this, pinch off small pieces (approximately 10-15 g) of meat, slightly repel, and roll into balls. Meatballs can be harvested and stored in the freezer «for the future.»
2. In a saucepan, pour the cold water and omit meatballs. Rule №1 says: meat products dropped in cold water, then the stock will be nourishing.
3. Meatballs cook on low heat. Remove the foam periodically. Rule №2: soup cook over very low heat.
4. Potatoes cut into medium-sized pieces and leave to boil for 15-20 minutes meatballs. Rule №3: the less ingredients in the soup, the smaller pieces provide cutting products. Chopped onion. Rubbed on a coarse grater carrots. Overcook the onion and carrot in vegetable oil.
5. Drop zazharku soup. Terms №4 and 5: Products are placed in accordance with their terms of cooking, not to seethe, and the soup has not turned to mush. Zazharku lay for 15-20 minutes before end of cooking. Chopped parsley.
6. Add it to the soup, salt, pepper, add bay pepper. Rule №6 reads: salt, herbs and bay leaves should be added to the soup for 5 minutes before end of cooking, otherwise it may spoil the taste of the soup.
7. Ready soup is poured into a la carte dish. Rule №7: finished soup should be let stand for 15-20 minutes, so he insisted. Serve the soup with croutons ours, and we eat it with pleasure.

Bon Appetit!

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