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Boil, over low heat, in 3 liters of water large onions, carrots and bleach, along with 1/3 of the meat cut into large pieces. Add the diced red pepper and 2 teaspoons of food base. Bring to a simmer, covered, for 40-45 minutes.
While the soup is boiling, boil the borscht (or 1.5 l of water + magic borscht) and prepare the meatballs. In a blender put the rest of the meat cut into cubes, small onions cut into pieces, green parsley cut into large pieces, a teaspoon base for food and mix for 8-10 seconds, then add the rice soaked in water. Forms with a wet hand, not too big hairs. After the soup has boiled, remove the vegetables (you can use them for a beef, vegetable salad, etc.), add the chopped greens and bring the meatballs to a simmer, one by one, then add the borscht.
Let the meatballs simmer for 10-12 minutes, until they rise to the surface. Then they are completely cooked. Add the chopped larch, put the meatball soup on the plates, straighten to taste and add a piece of meat to each plate. Decorate with greenery.
Meatball soup with cabbage juice
Meatball soup with cabbage juice from: onion, carrot, pepper, celery, parsnip, parsley, cabbage juice, oil, meat, onion, greens, salt, pepper.
- an onion
- a carrot
- a bell pepper
- a slice of celery root
- a parsnip root
- a parsley root
- 500 ml of cabbage juice
- 2 tablespoons oil
- 400 g minced meat mixture
- an onion
- 100 g round grain rice
- an egg
Method of preparation:
All vegetables are cut into small pieces or passed through a grater. Put them to harden in the cooking pot, in oil. After soaking, pour water and cook for 20 minutes.
Meanwhile, make the meatballs from the ingredients and put them in the vegetable pot. Pour the cabbage juice, fill with water and cook for another 30 minutes.
For the meatballs I chopped a piece of veal, I mixed it with an egg, 2-3 tablespoons of rice, salt and oregano. I boiled them in boiling water, a little salty. They were ready in about 45 minutes.
For the sauce I hardened - smothered an onion in a little oil, then I added carrots and bell peppers. After soaking, I put two glasses of water and let it boil at the right heat. I said that some zucchini works well, so it landed nicely in the sauce.
After all the vegetables were cooked, I added 250 grams of sour cream and some greens. When the sauce boiled, I added the hot meatballs, left it for another minute and turned off the heat. The amount of sauce depends on everyone's whim, but don't forget that meatballs absorb a lot of sauce.
The veal meatballs with vegetables and sour cream can be served with fresh chopped greens on top.
As you know, you've probably seen that I'm not a big fan of soups, but when it comes to meatball soup, I always ask for a second portion.
I don't even know how long I haven't made a soup, but I honestly missed a haircut like my mother did at home. With fluffy, tasty meatballs with rice and a sour and fragrant soup thanks to the freshly chopped larch.
It is probably one of the favorite soups of Romanians and I don't think there is anyone who has never eaten it.
So from a few simple ingredients and a handful of minced meat you will make the best and tastiest meatball soup with excellent vegetables, and if you want you can also try the Greek meatball soup with cream, the recipe here or click on the photo.
And if you prefer it with cream, you can try to make it according to the recipe here or click on the photo.
For many other recipes for soups with or without meat or fasting and much more, find in the section soups and broths or click on the photo
You can also follow me on Instagram, click on the photo.
Or on the Facebook page, click on the photo.
- 300 g carrots
- 200 g celery root
- 150 g parsley root
- 150 g parsnips
- 150 g capsicum or donut
- 300 g potatoes
- An average onion
- 100 ml of sunflower oil
- 400 g diced tomatoes in broth
- Salt and pepper to taste
- Optionally a hot pepper and a few tablespoons of vinegar from the hot peppers
- 1 bunch of larch
Ingredients for hair:
- 500 g minced pork
- 3 eggs
- 60 g round grain rice
- 1 bunch of parsley
- Salt and pepper to taste
Preparation for hairs:
In a bowl, mix the minced meat with the chopped parsley, eggs, rice, salt and pepper, mix well and form balls of the same size. I had 22 pieces.
Put a pot with 1.5 l of water to boil. When the water boils, turn them over in the water and boil them for 20 minutes on medium to low heat. We take the foam down.
After the cooking time has elapsed, remove the meatballs in a bowl and cover them to prevent oxidation.
How to prepare soup:
We clean the potatoes, wash them and cut them into larger cubes and put them in a bowl of water.
We clean and wash all the vegetables. We cut all the cubes, except the onion, which we will cut into small pieces. Put them to harden with oil and salt, in a pot over medium heat for 6-7 minutes.
After the vegetables have hardened, add the potatoes and cook for another 3-4 minutes.
Add the diced tomatoes in broth, 1-1.5 l of water and the soup in which the meatballs were boiled (strained) and continue to boil for another 7-8 minutes.
We also put the meatballs in the soup a minute before stopping the fire. It is ready to serve with finely chopped larch, good appetite and be useful!
Vegetable meat soup
Preparing meals can be a real challenge & # 8211 you have certainly wondered, at least once, what to cook so as to diversify your nutrition and satisfy your tastes. This proposal brings to the fore a star dish from our country & # 8211, the everyday soup. Our suggestion is a healthy soup par excellence, a soup reinterpreted and adapted especially for those who do not consume products of animal origin & # 8211 vegetable meat soup.
Soup is a popular and traditional Romanian dish & # 8211 can be found both on family tables and in restaurant menus. In addition to the variety of basic ingredients that can be used in its preparation, the soup benefits the body, moisturizes, nourishes, contributes to the health of the digestive system, is relatively low in calories and, in most cases, easy to prepare. You don't have to worry when you opt for soup in the menu, there are recipes for all tastes, even for the most capricious.
Veal soup with vegetables and tarragon
Put the water to boil in a 3 l pot.
We clean, wash and chop / cut the vegetables.
We cut the meat into cubes.
When the water boils, add the vegetables and meat and simmer.
Add salt and pepper to taste.
When the vegetables are half cooked, add the peeled, washed and diced potatoes.
Towards the end, add the finely chopped garlic.
When all the vegetables and charcoal are cooked, add the chopped tarragon.
In a bowl, mix the flour with the sour cream, add a few tablespoons of the hot soup, mix and then pour over the soup.
Note: if you want more sour soup, you can add 1-2 tablespoons of vinegar.
How to prepare meatballs for meatball soup?
- Mix the minced meat with the egg, the washed and drained rice, salt and pepper, then form the meatballs with a wet hand. The meatballs for the soup don't have to be very big, I would say a very small walnut. They will swell when boiled, so because of this, they must be quite small before boiling. We place them on a plate or tray sprinkled with water, side by side, not overlapping.
- Add the meatballs to the soup, one by one. Also now, if you want, you can add the potatoes cut into suitable cubes. cover meatball soup with a lid and let it boil until the meatballs are cooked.
- Add the borscht or vinegar, taste the soup and season with salt, then let it boil for about 5-6 minutes and turn off the heat. Let the meatball soup soak for another 5-6 minutes.
How to make liezon (a mixture of yolks and sour cream) for soups?
How to prepare for liezon, described below, is valid for any kind of soup (where suitable).
Fish meat soup
Flesh soup is a preparation rich in vitamins, indispensable especially in the cold season. It has a sour but rich taste, and is a very popular dish for housewives and their families. This does not mean that meatball soup cannot be found in the menus of many restaurants, in different variants.
Even if the classic meatball recipe is based on pork, there are also alternatives, such as chicken, veal or, as in this recipe, fish.
- 800 g white fish (cod, pikeperch, haddock, perch, etc.)
- 1-2 red bell peppers
- grated vegetables (a mixture of carrot, celery, parsley)
- 1 onion
- 2 tomatoes
- 2 slices of bread
- 1 or
- 1 teaspoon flour
- 1 tablespoon chopped parsley
- borscht or juice or lemon salt
- salt to taste
Method of preparation
First fry the vegetables in 2 tablespoons of oil. for 2 minutes.
The cleaned fish is threaded. Keep the head and bones and boil them in 1.5 l of water.
The resulting fish meat is passed through the mincer together with the bread soaked in water and squeezed well. You should have a quantity of meat around 250 grams.
Over the meat mixture add 1 tablespoon of grated onion, egg, flour, salt to taste, pepper, chopped parsley and mix well.
After the water with the fish bones has boiled for a few minutes, strain it and add it over the hardened vegetables.
When the vegetables are cooked, add the borscht and then match the taste with salt.
From the composition of the meatballs, small balls are shaped and added one by one to the soup.
For hairpins: 500 g of minced pork, beef or veal, 60-80 g of rice, a suitable onion, 1 egg, thyme, parsley, the core of a slice of white bread soaked in water and squeezed well, 1-2 tablespoons of flour.
For the soup: 2-3 liters of water or meat broth, ½ peppers, 1 onion, 1 carrot, optionally a piece of leek, 2 tablespoons oil, salt, pepper, chopped greens (celery leaves, larch, dill, parsley), borscht or pickled cabbage juice to taste, 2 egg yolks, cream or yogurt in addition possible: hot peppers, mujdei, a tomato cut into pieces.  .
Hairpins: First boil 500 ml. of lightly salted water in a saucepan. When the water boils, add the rice and cook for two minutes. Drain the rice and rinse under running cold water. Add to the meat very finely chopped onion, boiled rice, egg, greens, salt and pepper, maybe a teaspoon of sweet paprika, to taste. Knead the composition well. Then take it with a teaspoon of meat, about as big as an olive (in other recipes as big as a plum) and twist it in the wet palm to get the round shape. After that, the meatballs are rolled in flour.
Soup: Grate the vegetables and onions through a grater with large holes or cut into matches (julienne) and harden with about two tablespoons of oil to develop its flavor. When the salted water or meat broth has started to boil, put the meatballs and cook for about 5 minutes on low heat until they float in the juice. At the end, add the vegetables and greens, as well as the borscht, leaving the soup covered for about three minutes. Beat the cream (or yogurt) with the yolks and two tablespoons of cold water, then dilute with a pinch of hot soup and then pour into the pot. Finally, the taste of salt, pepper and sour matches. Serve with some cream / yogurt and chopped parsley or green dill.