We put water on the fire with a little salt. In it we add the oil, the carrot,
peppers, diced potatoes and onion slices.
When the water starts to boil, add the well-washed rice.
Chop the chicken with a carrot and a little parsley.
We put it in a bowl and add an egg over it,
salt, pepper, a little thyme and a powder of sweet paprika.
We wet our hands with water and shape the meatballs.
In a separate bowl, boil the borscht and froth. After it starts to boil, add the meatballs one by one.
Let it boil for approx. 20 minutes.
When the vegetables and rice in the pot have boiled, add the broth and borscht together
Match the taste with salt, pepper, thyme. Boil for another 5-10 minutes and turn off the heat.
Sprinkle chopped parsley on top.
What do you eat for lunch today? Try a meatball bag!
Grate the vegetables and onions through a grater with large holes and cook them for 2 minutes with 2 tablespoons of oil to develop their flavor. Then, quench everything with 2 liters of hot or cold water (in case you put the meat bones) and add a teaspoon of grated salt. Let it boil for about 30 minutes, until you prepare the meatballs.
Pass the meat through the mincer twice, together with a teaspoon of chopped onion. To the mince, add the egg whites, the washed and well drained rice, a teaspoon of flour and a pinch of pepper. Mix well, then take the teaspoon of the composition, about the size of an olive, put it in the palm watered with cold water, twist it to get a round shape and quickly release it into the boiling soup.
If the composition is too soft, you can shape them directly into the teaspoon and then you can release them in the soup. When all the meatballs are ready, let the soup boil, still covered, for 30-40 minutes (in small pots). In summer, you can put peppers and sliced tomatoes in the soup.
When all is cooked, add the borscht, to taste and simmer for 2-3 minutes.
You take it off the heat, straighten it and flavor it, matching the taste with salt and sour.
Now you can have lunch with a delicious one meatball borscht.
2 carrots, 1 parsley, 1 onion 3 tomatoes, 1 bell pepper, 1/2 tsp, celery leaves, larch leaves, green dill leaves, green parsley leaves, 400 g turkey meat, 100 g rice, 1 egg, Bors Magic (if you have homemade borscht is even better), sour cream (optional)
Difficulty: Average | Time: 1h 15 min
I also entered the world and tried the meatball soup, how did I succeed ?! I didn't really get along with the meatballs, so I didn't miss him much, ingredients were found everywhere I went, but & # 8230For my little ones I got to work and I did, unfortunately he didn't have a too successful. Very good soup, but the meat was stingy and they didn't want to eat the meatballs. Next time I think we'll stick to chicken or change the store. We also made a Mexican meatball soup with mixed meat, finely chopped and we really liked it. I have a hard time with the stingy people from the communist period!
1 liter of soup or water with concentrated cube
1 green pepper
1 celery stalk (celery)
250 gr minced pork
1 tablespoon uncooked rice
Put the soup in a pot and bring to a boil.
Cut all the vegetables into cubes and add to the soup.
Until the vegetables are cooked, form the meatballs.
Mix the minced meat with the egg and a tablespoon of rice.
When the soup boils, add balls made from the minced meat composition.
Cover with a lid and simmer for about 15-20 minutes.
Add magic borscht, larch and green parsley.
Dietary Meatball Soup
To start, clean the vegetables, cut them into cubes and put them to boil in a bowl with water. Meanwhile, prepare the meatballs: chop the meat, boil the soy, add the rest of the ingredients, mix and form the meatballs.
When the vegetables are almost cooked, put the dish on the smallest eye and add the periods one by one. Initially, they will "sink", but when they are cooked, they will rise to the surface. Let it boil for 20 minutes, add the tomato juice and continue cooking.
Season with salt, pepper and thyme. In another bowl, boil the borscht, and when it boils, add it to the soup. Be careful how sour / not the borscht is.
Let it boil for another 10 minutes and take the pot off the heat. The meatball soup is ready.
We clean and wash the vegetables. We cut the vegetables into small cubes (I cut them on the robot). We put the minced meat in a larger bowl. Add the egg, freshly chopped dill, pepper, salt to taste and mix until a homogeneous composition. From the resulting meat composition we form meatballs, balls initially given through flour.
Add the vegetables to the pot of water and bring to the boil. When it boils well, add the meatballs one by one to the pot and let it boil for about 30-40 minutes. Meanwhile, add salt to taste. When the soup is boiled, add the borscht and let it boil once more and then season with the other well beaten egg. At the end, add the finely chopped dill. Good appetite!
- a large onion
- 2 potatoes
- a zucchini
- 2 potatoes
- a carrot
- half a celery root
- 1 adei gras
- 150 g pasta beans
- 2 tablespoons rice
- 5-6 tablespoons oil
- 2-2.5 l water
- 500 g minced meat (pork, beef, chicken, or mixture)
- 60 g of rice
- a small egg
- a small onion
- salt and pepper
- dill (fresh / frozen / dried)
- 400 g diced tomatoes
- lemon juice, borscht or vinegar
- greenery of your choice
In a large pot put the cleaned and chopped vegetables (except for the zucchini and beans), oil, rice, a teaspoon of salt and 2 -2.5 l of water. If you choose to sour the soup with a little borscht, add only 2 liters. Boil until the vegetables start to soften and in the meantime prepare the meatballs.
In a bowl put the meat, rice, egg, onion on a small grater, dill. freshly ground salt and pepper. Mix very well to homogenize the ingredients.
With wet hands, form balls smaller than a walnut and place them on a wooden lid or tray.
Meanwhile, the vegetables have softened and it's time to add the diced zucchini and the beans in pieces.
After 5 minutes, add the meatballs.
When cooked, add the tomatoes, bring to a boil, two and sour soup with borscht, lemon juice or vinegar. Season with salt, turn off the heat and sprinkle with greens.
Meatball soup with vegetables is perfect with hot peppers in vinegar or fresh and, if you like, sour cream. Good appetite!
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The meatball borscht is a delicious dish that has kept its taste for years. It is an ideal recipe for the cold season, easy to prepare and only good to enjoy! Here's how to make the best meatball borscht!
Hair borscht recipe:
The meatball borscht recipe can be prepared differently depending on the area, but the delicious taste remains the same. Watch how to make the simplest meatball borscht recipe.
1. In a pot, boil in 3 liters of salted water and a tablespoon of oil, chopped onion, grated carrot and celery and diced pepper.
2. The meat for the meatballs is mixed with salt, egg, half the amount of parsley and 2 tablespoons of rice. The meatballs are formed from the mixture and boiled in a vegetable pot. Add the rest of the rice and, after 10 minutes, pour the borscht boiled separately.
3. Check if the hairs have boiled and straighten with cream. Bring everything to a boil and the meatball borscht recipe is ready.