The pickle soup with meatballs from canned fish
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Quick and delicious pickle turned with meatballs of canned tuna and special taste and speed of preparation will give us MAGGI Dressing for the Pickle.
Ingredients for The pickle soup with meatballs from canned fish
- Tuna - 1 ban.
- Chicken egg - 1 piece
- Semolina - 2 tbsp
- Black pepper - to taste
- Salt - to taste
- Carrots - 1 piece
- Bay leaf - 2 PCs
- Figure - 100 g
- Potatoes - 3 PCs
- Water - 2 l
- Dressing - 1 cat.
Step by step instruction of cooking The pickle soup with meatballs from canned fish
Drain the brine from canned fish, crushed with a fork, add pepper, semolina and egg, mix well.
Formed meatballs the size of a walnut.
In boiling water put the rice, cut into cubes potatoes, sliced carrots, cook until half cooked potatoes.
Then put meatballs and MAGGI dressing for the Pickle.
Add salt, pepper and Bay leaf and cook for another 7 minutes. Served with greens and sour cream.