Soup with Chinese Cabbage and Meatballs Recipe
Vegetable soup with Peking cabbage, ginger and meatballs.
Servings Prep Time
4 5minutes
Cook Time
45minutes
Servings Prep Time
4 5minutes
Cook Time
45minutes
Ingredients
Instructions
  1. Cook the broth with vegetables (onion, carrot, celery root) and spices (black pepper, allspice, cloves).
  2. Strain and set aside.
  3. Put the minced meat in a bowl, add the onion, spices, seasoning and herbs, very finely chopped and fried until golden brown, mix. If the minced meat is too thick, pour in a spoonful of water. Mix the minced meat. Roll up small balls, put them on a board and take them out into the cold.
  4. Prepare the vegetables (all vegetables are weighed already peeled). Chop carrots and celery into strips, cut pepper into small lozenges, diced potatoes, cut cabbage lengthwise into wide strips, and then across with wide noodles. Grate ginger, finely chop garlic with a knife. Boil the mushrooms and cut into pieces.
  5. Fry carrots and celery in vegetable oil until soft, add pepper and fry for 5 minutes. Add the tomato paste and cook for a few minutes.
  6. Add potatoes and mushrooms to the boiling broth, bring to a boil and cook over low heat for 10 minutes. Put the meatballs in the soup, add the browned vegetables and peas, add salt and cook for another 10 minutes.
  7. Put the cabbage and ginger last, bring to a boil.
  8. Turn off the heat, add garlic to the soup, season 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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