Sorrel soup with meatballs

Step-by-step cooking

1. Step 1:

   

   How to cook soup with sorrel and meatballs? First of all, prepare all the products that are specified in the recipe. Which minced meat is better to use? Any minced meat is suitable for soup: pork, beef, poultry or mixed.

2. Step 2:

   

   Peel potatoes, carrots, onions and garlic. Cut the bell pepper in half, remove the attachment points of the peduncle, core and seeds. Rinse all vegetables in clean water.

3. Step 3:

   

   Add salt to taste to the minced meat, garlic, previously passed through a press, a pinch of ground red and black pepper. I added some more dry Provencal herbs to make the finished meatballs more fragrant. Knead everything thoroughly, leave for a couple of minutes so that the salt and spices evenly disperse over the minced meat.

4. Step 4:

   

   At this time, cut the potatoes into small cubes or cubes, as you are more accustomed to.

5. Step 5:

   

   Shape the minced meat into small meatballs. Do not make the meatballs too large, the size should be approximately like a potato, so that all the components reach readiness at the same time when cooking.

6. Step 6:

   

   Bring the broth to a boil. Chicken broth was used in the recipe, but you can also take vegetable broth or ordinary water. Put the potatoes and meatballs in a saucepan, add salt to taste and after re-boiling, reduce the flame to moderate and cook under a closed lid until all the components are ready. It will take about 15-20 minutes.

7. Step 7:

   

   Meanwhile, prepare the roast. Peel the onion and carrot. Rinse the vegetables. Cut the bell peppers, carrots and onions arbitrarily into small pieces (carrots can be grated).

9. Step 8:

   

   Heat a small amount of vegetable oil in a frying pan. Send the chopped vegetables to fry. Stirring, cook to the desired degree of roasting. I usually just lightly pass the vegetables until the onion is transparent.

10. Step 9:

    

    Wash sorrel thoroughly and cut into strips. Shake the eggs in a separate container until smooth.

11. Step 10:

    

    When the potatoes and meatballs are ready, increase the flame under the pan. Send the roast to the soup.

12. Step 11:

    

    After boiling, add sorrel.

13. Step 12:

    

    Then pour in a thin trickle of egg and at the same time stir it into the soup with a fork or spoon to make lace. Add finely chopped greens and when the first signs of boiling appear, remove the pan from the heat.

14. Step 13:

    

    Done! When serving, offer ground allspice and sour cream to the soup.