Sour Soup recipe
information
This unusual soup gets its savoury flavour from the veal.
ingredients
15 ml (1 tbsp) olive oil
1 large carrot, finely chopped
40 g (1 1/2 oz) celery, chopped
2 onions, diced
350 ml (12 fl oz) water
15 g (1/2 oz) chopped parsley
900 ml (1 1/2 pt) sauerkraut or pickled cucumber juice
2 beaten eggs
2 slices bread, soaked in water and squeezed out
2.5 g (1/2 tsp) salt
pinch black pepper
40 g (1 1/2 oz) cooked rice
1/2 tsp fresh dill, chopped
675 g (1 1/2 lb) minced veal
1 large carrot, finely chopped
40 g (1 1/2 oz) celery, chopped
2 onions, diced
350 ml (12 fl oz) water
15 g (1/2 oz) chopped parsley
900 ml (1 1/2 pt) sauerkraut or pickled cucumber juice
2 beaten eggs
2 slices bread, soaked in water and squeezed out
2.5 g (1/2 tsp) salt
pinch black pepper
40 g (1 1/2 oz) cooked rice
1/2 tsp fresh dill, chopped
675 g (1 1/2 lb) minced veal
method
1. Heat the olive oil in a large saucepan over a medium heat.
2. Add the carrots, celery and onions and saute for 8 minutes, stirring frequently.
3. Add the water and parsley to the saucepan and bring to a boil. Cook for 1 minute.
4. Add the sauerkraut or cucumber juice and reduce the heat slightly. Cook for 15 minutes.
5. In a large mixing bowl, combine the eggs, bread, salt, pepper, rice, dill and veal.
6. Mix with a fork until the consistency is even.
7. Form the veal mixture into balls approximately 2.5 cm (l in) in diameter.
8. Drop the meatballs into the simmering soup and reduce the heat to low.
9. Simmer for 40 minutes and serve.
2. Add the carrots, celery and onions and saute for 8 minutes, stirring frequently.
3. Add the water and parsley to the saucepan and bring to a boil. Cook for 1 minute.
4. Add the sauerkraut or cucumber juice and reduce the heat slightly. Cook for 15 minutes.
5. In a large mixing bowl, combine the eggs, bread, salt, pepper, rice, dill and veal.
6. Mix with a fork until the consistency is even.
7. Form the veal mixture into balls approximately 2.5 cm (l in) in diameter.
8. Drop the meatballs into the simmering soup and reduce the heat to low.
9. Simmer for 40 minutes and serve.
serving amount
serves 8
rate this recipe
7.0
out of 10
2 users have helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
