Soup with meatballs

Peel the potatoes, cut them and load them into a saucepan. It is not worth cutting too finely, large pieces of 1.5x1.5 cm will be ideal. Peel the onion, but do not cut it, put it in a saucepan entirely. She will give her taste to future cabbage soup, and will be extracted so as not to spoil the appearance and not to come across large, boiled pieces.

Add the peppers and bay leaf, fill with water and put on the stove. Bring to a boil over high heat, if a film appears, remove with a slotted spoon or spoon. Reduce the heat to medium and continue to cook.

While the potatoes are cooking, let's do the meatballs. They can be prepared in advance and frozen. In this case, the total cooking time of the soup is significantly reduced.

In the finished (store-bought or self-bought) minced meat, add salt, ground black pepper, nutmeg, stir well so that the spices are evenly distributed over the minced meat. We form small meatballs (the size of a walnut).

Peel the carrots and grate them on a coarse grater. In this way, the carrots will turn out to be small, easily fried and will not interfere with the finished soup. Heat a frying pan with vegetable oil and fry the carrots until soft and transparent. Transfer to a saucepan.

Immediately after the carrots, we start loading the meatballs. You need to add them one at a time, immediately when they get into hot water, they will harden from the outside and will not stick together. Stirring, boil for a few minutes over medium heat.

While the meatballs are cooking, chop the cabbage as small as possible. Add it to the cabbage soup, boil for 5-7 minutes, the cabbage should not boil.

At the final stage, add garlic to the soup, passed through the press and take out the onion, which has already fulfilled its role. Add, if necessary to taste, salt, pepper, boil for another 3-4 minutes and turn off.

Add finely chopped dill to the prepared cabbage soup, close the lid and leave to infuse for 10 minutes. After that, pour on plates and serve to the table.

Bon appetit!