| Prep Time | 5 minutes |
| Cook Time | 45 minutes |
| Servings |
Ingredients
- 2,5 liters Broth
- 120 gram Carrot
- 100 gram Celery root
- 100 gram Green peas fresh or frozen
- 250 gram Bulgarian pepper red
- 350 gram Potato
- 250 gram Chinese cabbage
- 3 pieces Mushrooms
- 4 cloves garlic
- 1 tablespoon Tomato paste
- Salt
- Sugar
- Lemon juice
- 300 gram Minced meat veal
- 1 piece Onion
- Herbs
Ingredients
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Instructions
- Cook broth with vegetables (onion, carrot, celery root) and spices (black pepper peas, allspice, cloves).
- Filter and set aside.
- Minced put in a bowl, add very finely chopped and fried until golden brown onion, spices, seasoning and herbs, mixed. If the stuffing is too thick, pour a spoonful of water. Mix the minced meat. Roll small balls, put them on the board and take out the cold.
- Prepare vegetables (all vegetables are weighed in already peeled). Carrots and celery chop sticks, peppers cut into small rhombs, potato of cubes, cabbage cut lengthwise into wide strips and then across the wide noodles. Ginger grated, garlic finely chop with a knife. Mushrooms to boil and cut into pieces.
- Carrots and celery fry in vegetable oil until soft, add the pepper and fry for 5 minutes. Add tomato paste and cook for a few minutes.
- In the boiling broth add potatoes and mushrooms, bring to a boil and cook over low heat for 10 minutes. Lay the meatballs in the soup, add the browned vegetables and the peas, season with salt and cook for another 10 minutes.
- The last to lay the cabbage and ginger, bring to boil.
- Turn off the fire, add garlic to the soup, bring the soup to taste with salt, sugar and lemon juice or citric acid, cover with a lid and let the soup brew for 10-15 minutes.
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