Composition / ingredients
Cooking method
Vegetables are washed, cleaned. Cut the potatoes into strips or cubes, as you like, the main thing is not large, grate the carrots, so it will cook faster. Finely chop the onion. Vegetables are placed in a saucepan, salt, pour water and put to cook.
Meatballs are made from ready-made minced meat, it is better to take beef and pork, then the soup will be richer and more nutritious. We drive a chicken egg into the minced meat, add salt and ground black pepper to taste, mix and roll small balls with our hands soaked in cold water.
When the broth boils, we throw meatballs into it one by one. Cook for about 20 minutes. Pour the vermicelli into the soup, mix and cook for about 20 minutes more. Add the bay leaf, try, if you need to add spices, add. Turn off the fire and let the soup sweat a little under the closed lid. Serve, sprinkled with fresh herbs.
Bon appetit!
Caloric content of the products possible in the dish
- 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
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vermicelli - 371 kcal/100g
- Mixed minced meat - 351 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
