Dear girls, today let's take a brief break to rest from the national soups with their interesting stories. Today will be soup, which cochinilla somehow by itself, and we really fell in love for the delicate, velvety taste.
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To in a bowl combine all ingredients for meatballs (Salt, pepper, dill, parsley, minced, egg, bread crumbs)
Mix thoroughly and put into the refrigerator for half an hour.
While the beef is brewing, prepare the ingredients for soup. Potatoes, carrots and celery to clean the leeks very thoroughly cleaned. I cooked 3 potatoes, but enough for 2.
Carrots and celery cleaned and cut into strips, leek grind.
Cut the potatoes into small pieces, cabbage disassemble into very small florets.
Of minced meat roll into small balls and lay them on a cutting Board.
Carrots and celery to spasserovat in vegetable oil
Add leeks and saute 2-3 minutes.
In boiling water, drop the cheese, stir, until it dissolved completely. Move away from the plate, because cheese soup, and milk, and tries to escape.
When the cheese dissolves and the soup comes to a boil, lower the potatoes, cauliflower, bring to a boil.
Then add sagareo, again bring to a boil and cook over low heat for 5 minutes. Salt.
Dipped in soup, meatballs and vermicelli and cook on low heat until tender (10-12 minutes). Meatballs turned out a bit too much, so you can either subtract the amount of meat, or increase the amount of soup.
Serve this fragrant, delicate, velvety, Sunny soup with chopped parsley or dill.