This soup with meatballs will help you diversify your daily menu tasty and without much hassle. This soup is rich, aromatic and satisfying. And he also has a not quite familiar composition: there is cabbage, and millet, and fragrant meatballs. And sautéing with tomatoes gives this first course a pleasant light sourness. Such a first dish is just perfect to cook in the summer.
Preparing, by the way, such a soup is easy and short. Meatballs can be prepared in advance and frozen. And I like to soak millet overnight, then it turns out tasty and even more healthy.
Be sure to try this version of the first course for the whole family, it's simple, satisfying and delicious!
Ingredients:
- water - 3 l
- minced meat (pork and beef) - 300 g
- white cabbage - 200 g
- potatoes - 3-4 pcs.
- carrots - 2 pcs.
- tomatoes - 2 pcs.
- millet - 4 tbsp. l.
- leek - 2 pcs.
- parsley - 1 bunch
- salt - to taste
- ground black pepper - to taste
- bay leaf - 1 pc.
Step by step recipe:
1. Prepare the ingredients for the soup.
Finely chop 200 g white cabbage.
3-4 medium sized potatoes cut into small pieces.
2. We take 300 g of minced meat, salt and pepper it a little. We mix everything well. I use ground pork and beef, but you can use any other, such as chicken.
3. We roll small meatballs from the prepared minced meat.
4. Pour about 3 liters of water into a 4 liter saucepan. Put water in a saucepan on fire and bring to a boil. When the water boils, carefully lower the prepared meatballs into it.
After 2-3 minutes, after boiling water with meatballs, remove the foam from above. If foam appears during the cooking process, then it must also be removed. This will not affect the taste, but the soup will not be cloudy.
5. Put the prepared potatoes in the pot. Cook for 2-3 minutes after boiling water. Add shredded cabbage to this. If the cabbage is young, then it must be added a few minutes before the end of the cooking of the soup.
Cover the pan loosely with a lid and after boiling, cook over low heat for about 10-15 minutes.
6. While the soup is cooking, prepare the pasta for the soup.
Cut two leeks into slices. We cut only the white part. Leeks can be replaced with regular white onions.
Three medium carrots on a fine grater.
7. We take 2 medium washed tomatoes and make a shallow cruciform incision with a knife.
Put the prepared tomatoes in a bowl and pour boiling water for 20-30 seconds. After 30 seconds, transfer them from boiling water to cold water.
8. Now the tomatoes peel very easily. We pick up the peel in the place where the incision was made and remove it with whole flaps.
Peeled tomatoes cut into cubes.
9. Put chopped leek in a pan with vegetable oil. Saute it for about 3-4 minutes until light golden. Add the grated carrot to the onion. Stir and sauté for another 2-3 minutes until the carrots are soft.
10. Add prepared tomatoes to this. We pass all the vegetables over low heat for about 5-8 minutes.
11. Finely chop a small bunch of parsley.
12. Potatoes and cabbage are already almost cooked, add 4 tbsp to the pan. well-washed millet. In order to make millet even more tasty and healthy, I fill it with water at night.
Cook soup with millet for another 5-8 minutes.
After 5 minutes, add the browned vegetables to the pan and mix.
13. When the soup boils, salt it with about half a tablespoon. l. salt and pepper to taste. At the very end, add the prepared parsley. We also put a bay leaf here. Mix everything, bring to a boil and remove from heat. Soup is ready to serve.
Soup with meatballs, cabbage and millet turned out to be very tasty and satisfying. Fresh tomatoes give the soup a special subtle sourness, and a variety of vegetables makes the soup fragrant and tasty.
video recipe
Recipe taken from my cooking site gotovimop.com