- For meatballs:
- 400 g veal
- 1 or
- 1 tablespoon dried parsley
- 2 tablespoons rice
- salt and pepper
- For the soup:
- 1 carrot
- 1 patrol
- 1 onion
- 1 piece of celery
- 1 red bell pepper
- 1 cup tomato juice
- greenery: dill, parsley, larch
- 500 ml bag
Method of preparation:
The meat is minced together with the greens, egg, salt and pepper. Then add the rice.
With wet hands, form the dumplings that we boil in boiling water.
I prefer to give them a boil first because I don't like the rags that form from the foam.
When the meatballs are half cooked, place the cleaned and finely chopped or grated vegetables.
Bring to a boil well, over medium heat.
When it is almost ready, put the pre-cooked borscht, matching the sour and salty taste.
Sprinkle with thyme and finely chopped greens. Bring to a boil.
Serve hot with sour cream.