Unusual lunch option. An analogue of our borscht, but without cabbage and potatoes. Latvian beetroot soup with meatballs. And add lard with garlic and the dish acquires a touch of Ukrainian charm.
Ingredients: chicken (ham), large beets, medium carrots, large onions, large bell peppers, garlic, tomatoes in their own juice (or fresh peeled tomatoes), tomato paste, water, olive oil (sunflower), butter, vinegar, sugar, Salt, pepper, spices, For serving, Sour cream, Greens, Eros pista
Cooking method:
Cut off the meat from the chicken, wash and peel the vegetables.
Put the bones and trimmings of vegetables in a container, fill it with water, add salt and cook the broth for 30-40 minutes. Strain it after.
Pass finely chopped onions, grated carrots, peppers with bars. We rub the beets on a large grater. Add chopped garlic (can be squeezed out). Then a jar of tomatoes in their own juice (in summer it is better to use fresh tomatoes) and tomato paste. Add sugar.
Transfer the roast to the broth. Add bay leaf and spices (I have a mixture of peppers, smoked paprika 1 tsp, sunelli hops 1 tsp, dried cilantro 1 tsp).
We twist the meat. Mince salt and pepper. With wet hands, form meatballs and immediately put into the broth. Bring to a boil and cook for 5 minutes, turn off.
Let it brew for 15-20 minutes and a hearty warming soup is ready!!! Sour cream and chopped herbs are suitable for serving. It also pairs well with hot peppers or pista.