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Carrots, peppers, parsnips, celery, parsley and 1 onion are cleaned, washed well and cut into suitable cubes. Put the vegetables in a pot, pour 4 liters of cold water and boil. Separately, put boil 500 ml. of water in a saucepan. When the water boils, add 3 tablespoons of rice (keep 3 tablespoons of rice) and cook for 2 minutes. Drain the rice and rinse under running cold water. Ground meat, pre-cooked rice, the two egg whites (the yolks are kept separately), the second onion, finely chopped (as the rice grain), 1 handful of parsley finely chopped greens, 1 teaspoon of sweet paprika, salt and pepper are kneaded well. From this composition are formed meatballs, preferably as small as possible, but this is a matter of taste. When water and vegetables begin to boil, add the three tablespoons of rice left, well washed, then the meatballs and match the taste of the juice with salt. Let it boil for about 20 minutes, then put in the soup and tomato peeled and cut into small cubes. Boil for another 2-3 minutes, then turn off the heat and add chopped greens (dill, green parsley, larch) . Cover with the lid, "arresting" all the flavors in the soup pot. Until the soup cools down a bit, beat the sour cream with the yolks and 2 tablespoons of cold water, then dilute with a pinch of hot soup and only then pour into the pot. The taste of salt, pepper and sour matches (it can also be soured on a plate, according to everyone's preference) and the meatball soup is ready to serve.
Good appetite !