Soup
Description
A hearty first course. This very thick soup with large meatballs, chickpeas, and potatoes will surely delight fans of Caucasian cuisine. Depending on the season, other vegetables such as eggplants, peppers, zucchini, and dried plums or apricots can be added. I am presenting you with a simplified version, using a minimal set of essential vegetables. The recipe is not nearly as complicated as it might seem at first glance. So go ahead, cook it and enjoy this delicious new dish. Let me show you how.
Instructions
- 1
Step 1
We need to soak the chickpeas for about 12 hours.
- 2
Step 2
Rinse the swollen chickpeas and place them in a pot with bone broth. Bring to a boil.
- 3
Step 3
Cut ripe tomatoes into small pieces and add them to the pot with the chickpeas. You can remove their skins beforehand. Cook everything together for about an hour.
- 4
Step 4
We will cook the rice until half-done and let it cool.
- 5
Step 5
Soak a small pinch of saffron in a small amount of boiling water and let it steep.
- 6
Step 6
Peel and finely chop the onion.
- 7
Step 7
For soup, it's best to use small potatoes. But you can also use large ones, then cut them into large pieces.
- 8
Step 8
Grind the meat into minced meat, add rice, half of the chopped onion, a pinch of pepper, and 2/3 teaspoon of salt. Mix until uniform.
- 9
Step 9
Divide the resulting mixture into fairly large portions, about the size of a large egg. You can place dried apricot inside each future meatball.
- 10
Step 10
If the chickpeas are already cooked, add the potatoes to the pot.
- 11
Step 11
Place the meatballs, remaining onion, and ground pepper into the pot as well. Cook for about 15 minutes after boiling.
- 12
Step 12
Add saffron and salt to taste. Bring to a boil and turn off the heat.
- 13
Step 13
Before serving, sprinkle the soup with finely chopped herbs.