Meatball soup recipe with sour cream. Here are the necessary ingredients:
For meatballs:
• 400 g minced meat mixture, pork and beef, 15% fat
• 2 tablespoons of rice
• 10 g of salt
• ½ teaspoon ground black pepper
• ½ teaspoon sweet paprika
• Two egg whites
• A small bunch of parsley
• Two tablespoons of finely chopped onion
For the soup:
• 1 green bell pepper
• A small celery, preferably with stalk
• A suitable onion
• A large carrot
• A big tomato
• 200 ml borsch
• A bunch of lovage
• 2 tablespoons rice
• 2 yolks
• 150 g of sour cream with 35% fat
• Salt
We prepare the vegetables for the soup. We clean them and chop them into suitable cubes. Celery stalk and green bell pepper are very important for taste, so I recommend you not to omit them as much as possible. Grate the carrot. This will leave the juice in the soup, and will give a very beautiful yellow color at the end. Rosia is also chopped into small cubes, with skins and seeds, and set aside. We also chop the greens.
Then we take care of the meatballs. Over the minced meat we add:
• Parsley,
• Onions
• The salt
• Ground black pepper
• Sweet buoy
• Rice
• And two egg whites
Mix well by hand. Speaking of meatballs, meatballs, sarmale… the composition of minced meat must always be soft so that the dishes come out fluffy. So we have to add water or meat soup, if we have it. If the composition in question also contains raw rice, then this step is indispensable because the rice absorbs a lot of moisture. I added about 100 ml of liquid.
We form round and small balls.
To cook today I will use the 2.84 l Crock Pot enameled cast iron pot. The Crock Pot cast iron is of high quality, durable and versatile. It can be used on the stove (gas / electric source / induction hob / halogen or ceramic hob) but also in the oven, at a temperature of up to 260 ° C. The lid is specially designed to retain heat in the vessel and inside has a non-stick enamel that allows easy cleaning.
So we put 1.5 liters of water to boil in the Crock Pot. When it boils, add a teaspoon of salt, then the meatballs. Do not mix for a few minutes, so as not to break them. We collect as much foam as necessary. When the foam no longer forms, add the vegetables, except for the tomato.
I add a little more rice to the soup.
After about 20 minutes, the vegetables and meatballs are cooked, so add the tomatoes and turn on the heat.
In a small bowl add the sour cream and yolks and mix until everything is smooth. For creaming the soup, cream is usually used as fat as possible, because it is less likely to be cut. Also as a safety net against cutting you can add here, in this mixture and a spoon not very full of flour. And it helps.
Then temper this mixture. With a polish we take from the hot juice and add over the yolks, stirring constantly. We keep adding a pinch of soup until we add about a third. Then we can pour all the contents into the pot.
Extinguish the fire. Do not boil anymore because the cream and the egg will be cut. Just boil the borscht separately and add to taste. If necessary, add the taste and salt.
Add plenty of larch. We also keep a part of it for serving.
When we want to reheat the soup, we do it over low heat, stirring often. It doesn't boil anymore.
Good appetite!
Негізгі бет Meatball soup with sour cream
No video
Пікірлер: 177