Composition / ingredients
Step-by-step cooking
Step 1:
How to cook grandma's soup? Prepare all the products listed on the list. If you have a piece of beef, then it should be rinsed, dried and rolled through a meat grinder.
Step 2:
Make dough for rolls. Beat the egg into a deep bowl, add a pinch of salt and water. Stir until smooth. Sift the flour through a sieve.
Step 3:
Gradually pour the egg mass into the flour, kneading the steep dough. You may need a little more or less flour than indicated in the recipe (depends on the quality of the flour).
Step 4:
Roll the dough into a ball. Wrap with cling film or cover with a bowl and leave this way for 20 minutes.
Step 5:
At this time, do the stuffing. Peel a small onion and chop it as finely as possible or grate it on a coarse grater. Send the onion to the meat. Add salt to taste, add a pinch of ground black pepper.
Step 6:
Mix everything well. If the minced meat is very thick, then add a little cold water and mix everything again.
Step 7:
Peel potatoes, carrots and the second onion, rinse and dry. Cut the potatoes into small cubes, carrots into thin cubes, and onions into four rings or smaller.
Step 8:
Put the potatoes in a saucepan and pour cold clean water. How much water should I use to make soup? Its amount depends entirely on how thick the soup you want to get in the end. I poured about 1.5-1.8 liters of water and I got a thick soup. Put the pan on the stove, bring it to a boil over high heat, then reduce the flame and cook under a half-closed lid on a moderate flame for about 15 minutes.
Step 9:
Heat the vegetable oil in a frying pan. For a richer taste, I added 1 tsp of butter to the vegetable oil. Fry the onion and carrot until light golden brown.
Step 10:
Knead the dough again and divide it into 3-4 pieces (it will be more convenient to work with it further).
Step 11:
Roll out one part of the dough into a thin cake, no more than 1-1.5 mm thick. Spread the minced meat in a thin layer over the tortilla (as in the photo).
Step 12:
Roll into a tight roll.
Step 13:
Cut into portions 2-3 cm in size. Do the same with the remaining dough and minced meat.
Step 14:
Increase the flame under the pan to the maximum. Send the rolls to the potatoes. Bring to a boil, reduce the heat to moderate and cook until all the ingredients are ready (about 5 minutes). Add salt to the soup to taste.
Step 15:
Add the roast to the pan, wait until it boils and remove the pan from the heat.
Step 16:
Offer everyone fresh herbs, ground pepper and sour cream in a plate.
Bon appetit!
Important! Regardless of whether the amount of water for soup is indicated in the recipe or not, it is best to focus on your own preferences (thick or more liquid soup you like), as well as on the size of your pan and the products taken for cooking. Do not forget that the author has his own view on the amount of meat, potatoes, cereals and other ingredients in the soup, which may not coincide with yours. In practice, this means that if you are cooking for the first time, you should not cook a whole pot at once. Make a soup for tasting - for one or two people. To do this, reduce the amount of all ingredients according to the recipe to 1-2 servings, and take the amount of water from the calculation: from one cup per serving - if the soup is very thick, to 1.5-2 cups - if more liquid. Do not forget to take into account that part of the liquid will boil off during the cooking process. After tasting a small portion of soup, you can adjust both the amount of liquid and the proportions of ingredients to your taste. In the future, like most experienced housewives, you will be able to pour water for soup and lay the ingredients “by eye".
Be prepared for the fact that you may need more or less flour than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!
How to choose the perfect pot for soup, porridge or pickling cucumbers read the article about pots.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Ground beef - 254 kcal/100g
