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Put the bones to boil in about 4 L of water, clean the vegetables and cut them into cubes. The soup must be foamed. When the meat comes off the bones easily, take them out, let the soup settle and strain it, so we will be sure that there are no small pieces of bone left. Bring the soup to a boil again and add all the already diced vegetables.
Meanwhile, prepare the meatballs (500 g minced meat, 70 g rice, egg, flour, a little finely chopped onion, salt, pepper) mix well all then make some small balls. When the vegetables are half cooked, add the meat balls. Boil over medium heat for 10-15 minutes, during which time the boiled meatballs will rise to the surface. Turn off the heat, put the lid on the pot and let the soup cool. When it has cooled, straighten it with lemon juice or borscht.
It can be served with sour cream and chopped parsley.