"Shaggy" light sorrel soup with meatballs
88 30 минут 4 порции
Pretty quick to prepare and simple, will surely appeal to kids due to the presence of meatballs and egg "lohmatik". Easy due ispolzovaniya diet meat used for making meatballs, those meatballs and give a light broth :-)
Ingredients for "Shaggy" light sorrel soup with meatballs
- Water - 1, 5 l
- Carrots - 0,5 PCs
- Onion - 2 PCs
- Minced meat - 200 g
- Chicken egg - 2 PCs
- Semolina - 1 tbsp
- Sorrel - 3 Puig.
- Black pepper
- Bay leaf - 2 PCs
Step by step instruction of cooking "Shaggy" light sorrel soup with meatballs
To prepare the ground for meatballs, mix the minced meat, one pre-beaten egg (not the fact that you need a whole egg, I had enough and halves), finely chopped in a blender onion, semolina, salt, pepper to taste...
In boiling salted water, drop our zagotovochki and as soon as they seem on the surface, almost ready :-)
Finely chop the onion and shred the carrots (I did in blender, so the soup looks more soft and tender), add to the boiling broth with meatballs, place the Bay leaf, chop in a blender with the sorrel and add to the soup.
Followed the sorrel into the boiling soup ready to pour a thin stream of the egg (pre-whipped until smooth), at the same time to stir the soup to make "lohmatosti". To serve, season with sour cream.
Bon appetit! ;-)