The best borscht, meatball soup, an easy and quick POST meal. A recipe without meat, eggs, or animal fat, suitable as a vegan recipe for those who crave it.
The unique taste of this recipe is given by those ingredients from the old days, when fasting was observed with sanctity and not just for a week.
This recipe is unique, so to speak, because it comes from the time of our great-great-grandparents.
The ingredients for the best borscht, meatball soup, are listed below in the description, and the step-by-step recipe for this easy and quick POST meal is in the video.
Chef Paul Constantin wishes you bon appétit!
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Ingredients for post meatball soup:
- 3 medium/large finely chopped onions;
- 50-60 ml olive oil or sunflower oil;
- 100-120 g celery;
- 100-120 g parsley root;
- 100-120 g carrot;
- 1 cubed kapia pepper;
- 1 cubed bell pepper;
- 2 bunches of parsley;
- 2 bunches of dill;
- 400 ml tomato juice;
- 2 tablespoons tomato paste;
- 1 level tablespoon of salt, or to taste;
- pepper to taste;
- 500 ml sour borscht;
- 2-3 sprigs of dried thyme;
- 3-4 liters of water;
- optional: 2-3 tablespoons of vegetable mix;
Ingredients for post meatballs:
- 50 g rice;
- 1 finely grated onion, then squeezed to remove excess water;
- 200 g finely chopped champignon mushrooms, either with a knife or in a blender;
- 50-100 g semolina, depending on how watery the mushrooms are;
- 1 teaspoon of salt;
- 1/2 teaspoon of pepper, or to taste;
- 50 g walnut kernels;
- a little greenery;
- 1 teaspoon of sweet paprika;
Enjoy your meal!
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Author, Camera & Editor: Paul Constantin
#ChefPaulConstantin #postrecipes #veganrecipes
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