Cocktail recipes, spirits and local bars

Straight meatball soup with sour cream and egg

Straight meatball soup with sour cream and egg

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Mix the ingredients for the meatballs in a bowl, knead the meat well and shape balls the size of a walnut.

We clean and wash the vegetables, put them on the large grater or cut them into cubes and heat them in a pot, in a little oil for 2-3 minutes. Add 3 liters of water and let it boil. When they start to boil, add the meatballs and let them boil for 35-40 minutes.

Add borscht or lemon juice, according to taste, adjust the taste of salt.

Mix the yolks well with the cream, add a little hot juice and pour into the soup which is now boiling over low heat. Add the chopped parsley leaves and the soup is ready.

Good appetite!