Cabbage soup with meatballs
Description
A hearty soup dish. You can use any ground meat for making the meatballs. Sometimes I use poultry meat (if there's no other meat in the freezer). In this recipe, I used traditional beef mince for the meatballs. The result was flavorful and delicious, in the best possible tradition. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Meatballs are very easy to shape. Take the ground meat and knead it thoroughly until elastic. Then roll small balls (approximately the same size) with your hands.
- 2
Step 2
Drop the meatballs into boiling water. While they are cooking, quickly chop the vegetables. At the same time, keep an eye on the broth and skim off the foam using a skimmer.
- 3
Step 3
Peel the potatoes with a vegetable peeler and cut into strips (not too small).
- 4
Step 4
Shred the white cabbage washed under running water. Add the potatoes and cabbage to the broth with meatballs.
- 5
Step 5
Peel the onion and carrot. Finely chop and sauté them in a pan coated with sunflower oil until golden brown.
- 6
Step 6
Add the sautéed carrots and onions to the soup. Add bay leaf, salt, and any spices to taste.
- 7
Step 7
As soon as all the vegetables in the soup are cooked, turn off the heat. Add chopped fresh herbs. Serve in deep plates. This borscht is delicious with sour cream.