Sorrel soup with meatballs
Description
A hearty first course. Serve the filling, nutritious, and delicious sorrel soup with meatballs hot for lunch, accompanied by sour cream. You can make the meatballs from any ground meat you prefer. If desired, sprinkle the sorrel soup with meatballs with chopped fresh herbs before serving. You can also add boiled eggs directly into the soup when serving. The soup is ready to serve.
Instructions
- 1
Step 1
1. Wash and peel the potatoes, then cut them into cubes. Pour cold water into a saucepan of suitable size, place it over heat, and add the cut potatoes.
- 2
Step 2
2. Finely chop the leek (you can also use regular onion). Cut the carrots into thin strips or grate them on a medium grater. Sauté the carrots and onions in sunflower oil for about 10 minutes.
- 3
Step 3
3. Add the onion and carrot sautéed in a pan to the pot with boiling water and potatoes. Cook for about 15 minutes.
- 4
Step 4
4. Add a raw egg to the turkey mince, season with salt and pepper to taste. Mix with a spoon or by hand until uniform. Shape the mixture into egg-sized meatballs. Carefully place the meatballs one by one into the boiling soup, then cook until done, about 10–15 minutes.
- 5
Step 5
5. Rinse the sorrel thoroughly, trim off the stems, and finely chop the leaves. Add the chopped sorrel to the soup. Season with salt and pepper to taste.
- 6
Step 6
6. Cook for another 5 minutes. Add previously hard-boiled, peeled and halved eggs, bring the soup to a boil, then turn off the heat. Sorrel soup with meatballs is ready!