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Meatballs and sour potatoes with borscht

Meatballs and sour potatoes with borscht

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The celery stalk is washed and cut in half.

Peel a squash, grate it and chop it finely.

Peel a squash, grate it and chop it finely.

Onions are peeled, washed and chopped.

Boil the vegetables in 1.5 l of water together with a little salt for 5-10 minutes, then add the potatoes (peel, wash and cut into cubes). Let it continue to boil, about 15 minutes, during which time the meatballs are prepared.

The minced meat is mixed with peeled onions, washed and chopped, the egg, a little salt, a little ground pepper and a teaspoon of paprika (to make the meatballs finer you can give the mixture through the food processor). The meatballs are formed and placed, one by one, in boiling water. Let it continue to boil. Add more water if necessary.

At the end, when the meat is cooked, add the tomato juice, the large washed larch thread, a teaspoon of Bors Magic and a teaspoonful of herb mixture, then add the salt soup.

Serve with freshly chopped larch and hot peppers.

Perisoare Soup - ingredient

  • 1 kg minced chicken / pork / mixture
  • a larger egg, 3-4 tablespoons of rice
  • 3-4 medium onions
  • 2-3 carrots
  • 1 suitable celery
  • 1 red or green bell pepper
  • 2-3 potatoes (optional)
  • 1 parsley root
  • 1 can diced tomatoes or 2-3 finely chopped tomatoes
  • 400-600 ml borscht to taste
  • 1 leg. parsley, 1 leg. lovage
  • delicate without monoglutamate (optional)
  • salt pepper


Meatball soup with tomato juice & # 8211 traditional, tasty recipe, with fluffy and well-tied meatballs of pork and beef, with many vegetables, flavored with larch and sour with borscht.

If you don't like borscht, you can replace it with sauerkraut juice (the same amount) or the juice of a large lemon.

In this post you will be able to see how to prepare the meatballs, how to shape them and how long they boil. For this meatball soup with tomato juice I used meat mixed with pork and beef.

The secret of my tasty meatballs is the onion hardened in butter over which I pour a little bone juice, as you will notice in the preparation of the recipe in video format. The meat is mixed with rice together with onion, salt, pepper, green parsley and an egg that will help them stay connected.

When I model them, I moisten my hands with water and put them on a damp plate, so that they don't stick and spoil their shape before I put them in the pot. My mother rolled them in flour. Whichever method you choose is correct.

Regarding the type of vegetables used, you can generally put what you have in the house, but onions, carrots and celery should not be missing. I only used half of the red bell pepper, but if you want more color you can also use yellow.

It is important to dose the right amount of vegetables for a very good taste, not to exaggerate, because the meatballs will be visible on the plate. The taste of vegetables can also be highlighted by tempering them before they are boiled.

Meatball soup with tomato juice it gives you the opportunity to put as much cream as you want on the plate, without worrying that the appearance of the soup will not be the one you want.

I recently installed a water filter IZVORO and I am very glad that now I have filtered, safe, odorless water, bacteria or chlorine. The filter ensures superior antibacterial filtration and can be easily mounted on the tap in three simple steps.

You can also see it in the video recipe below.

If you want to read more about water quality, international certifications of the product made in Europe, prices and places where it can be purchased you can click here.

Now I leave you the list of ingredients and I invite you to see how I prepared it meatball soup with tomato juice.


For meatballs:

500 g minced beef and pork mixture

1 tablespoon rounded rice

1/2 bunch of green parsley

For the soup:

1 teaspoon peppercorns

1 small parsley root

1 small parsnip root

For starters I leave the recipe in the video version:

Below are the written explanations for meatball soup recipe with tomato juice.

I prepared my ingredients at hand.

I put 3.5 l of cold water in the pot. I use filtered water using the Izvoro filter.

It is suitable for cooking and consumption, because the filter eliminates 100% bacteria, reduces chlorine, impurities, rust and odor, ensuring a superior antibacterial filtration.

I put the bones in water, added 2 teaspoons of salt and let it boil.

I took the foam to keep the liquid clean.

While the bones were boiling, I cleaned and chopped the vegetables.

I noticed that the bones were not cooked enough, but some of the liquid evaporated, so I filled it with water. I take this opportunity to tell you that the Izvoro filter is installed directly at the tap in 3 easy steps, by anyone. without changes to the structure of the kitchen. It takes up little space.

In a large pan I put 2 tablespoons of oil and I hardened the vegetables for about 3 minutes. I didn't harden the onion, I will let it boil whole and I will take it out of the pot at the end. What matters is the taste it gives, because I don't want to make star vegetables on a plate, the role being already dedicated to meatballs. I'll put the hardened onions in the meatballs.

I took the bones out of the juice, then I put the whole onion, peppercorns, hardened vegetables and tomato juice in the juice. I let it boil for about 15 minutes.

I put the borscht in a kettle and let it boil for about 2 minutes.

I continued with the preparation of the meatballs. I chopped a medium onion first and hardened it in butter until it became glassy. I poured 1 polish of the bone juice over the onion and let it cook until it evaporated. At this point I added the rice and hardened it for about 1 minute. I chopped the parsley. I put 1 lgt of salt and ½ lgt of ground pepper, parsley, onion with rice and an egg over the minced meat. I kneaded the composition until it was homogenous.

I put water in a bowl to wet my hands when shaping the hairpins.

I formed small balls of meat, measuring a teaspoon of meat.

40 pieces came out and I put them on a plate moistened with water. This way you will be sure that they do not stick to it.

I put the meatballs in the pot and let them boil for about 15 minutes. At first they go to the bottom, but they will rise to the surface on their own. In the last 5 minutes of cooking I added the hot borscht and the larch.

In the end I tasted to see if the soup still needs salt, but for my taste it was perfect. The meatballs will continue to cook from the heat of the soup.

All remained intact and firm.

The meatball soup is perfect with a little green parsley added to the plate, but also the sour cream and a hot pepper.

I also owe the good taste of my soup and the safety of the vegetables washed with good water to the Izvoro water filter, the filtered water being safe according to the laboratory analyzes that you can consult in the link in the description. One cartridge provides 10,000 liters of pure water, about 50 liters each day. It is made in Europe under German certifications and you can now find it at a promotional price on or Emag.

I also invite you to the group I cook with friends - Tasty recipes.

Pork, beef or chicken meatballs? What meat is the best meatball soup made of?

If you don't have veal, or you just don't like it, you can replace it with a mixture of not very fatty beef and pork. The meatball soup is delicious, I make it especially in autumn and winter, when the low temperature allows us to fully enjoy this delicious juice with meat dumplings.

For those who want a light soup, they can try this chicken meat soup. I don't really like this option, but I often made chicken meatballs when I was on a diet (although I was terribly craving a pork meatball soup, it's my favorite & # 8230). They are made in the same way as veal / pork / beef dumplings, only we use minced chicken.

Radu Anton Roman he said about meatball soup: & # 8222Mountain food par excellence & # 8211 but it has been made, for centuries, all over the country, from Saveni to Cerna and from Carei to Vama Veche, according to the same recipe. Without being strictly Romanian, meatball soup, along with a few other daily soups, has a pronounced national character, being present at least once a month on most North Danubian tables. Asian-European synthesis product: rice (us and Islam), borscht (us and Trotsky), larch (us and the Phanariots) & # 8211 perisoara still has a patriotic twist & # 8211 the water is indigenous, and the cow from Racari " .


Chicken borscht is a welcome soup at any time, due to its sour and refreshing taste. When you are fed up with any other food, it is as if a borscht overwhelms you with the heavy snacks that have gathered after hearty meals.

Put the sliced ​​chicken in a 4-liter pot and cook for 5 minutes. We throw away the water when it's ready. Put the water back on and let the meat simmer for an hour. Specifically, until the hen has signaled that the meat is beginning to soften.

Peel an onion and simmer it in a pan with a little oil. Carrots, parsnips, parsley, celery and peppers are also cleaned by cutting them larger. Put the vegetables over the onion and heat a little to feel the flavors.

When the meat shows that it is starting to come off a bit, we turn all the vegetables in the pot. Cut the potatoes into large cubes or as you wish, slice the green onion and put in the pot with the soup. Add salt, pepper and a little vegeta, and after two or three boils put the diced tomatoes and tomato juice.

Let it simmer until the vegetables are soft. Separately boil the borscht cup and at the end add it to the soup according to everyone's taste. A few minutes later we put out the fire. Chop the parsley and larch and decorate the soup.
Good appetite!

Sour meatball soup with borscht

400g. minced beef-pork mixture, 2 tablespoons rice, 2 white onions, 1 red onion, 2 bell peppers, 2 carrots, 1 celery, 2 eggs, dill, larch - to taste, 1/2 glass tomato juice, 2 tablespoons winter vegetables (peppers, carrots, tomato juice in oil), 1 tablespoon oil, salt or taste buds, vegeta, etc., - to taste

Difficulty: low | Time: 1h 10 min

Peasant potato soup

Peasant potato soup & one of the most tasty and easy to prepare soup recipes. A traditional dish that is prepared differently depending on the specifics of the area, but the delicious taste remains the same. May we tell you the step-by-step recipe for potato soup!

Peasant potato soup & # 8211 traditional recipe:

A consistent and extremely healthy dish. You can consume it when you want to eat something light, but very tasty. Below we tell you how to make peasant potato soup! See what the main ingredients are and how to prepare them!

1. Boil finely chopped onion in salted water and 2 teaspoons oil. When the water has started to boil, add the peeled and diced potatoes.

2. Let it boil for about 40 minutes on a suitable heat, do not crush and, at the end, match with salt and pepper.

3. Separately, wash the greens in some water, chop finely, and then add to the soup, towards the end, together the borscht.

4. Boil for a few more minutes and turn off the heat. Serve hot, garnished with green larch and, if necessary, add lemon juice.

Peasant potato soup

Peasant potato soup is the simplest soup recipe you can try. In addition, we urge you to try a few other soup recipes. Here are our recommendations:

3 / 5 - 4 Review (s)

Bird meatball soup, sour with corcoduse

Here is a new recipe for our Contest sent by Anisoara67: Bird meatball soup, sour with corcoduse. Participate with your soul recipes HERE! You can win a bread machine or a juicer.

about 1 kg of poultry (boneless breast), two coats of green corcoduse, a yellow pepper, a red pepper, 2-3 ripe tomatoes, 2 potatoes, a dried onion or a bunch of green onions, a carrot, a connection parsley with root, a piece of celery, a handful of green bean pods, two tablespoons of round grain rice, 3-4 eggs, salt, green dill, a few sprigs of green larch, about 2-2.5 l of water , two tablespoons of oil

Method of preparation
1. The poultry is passed through the mincer, together with half of the onion, then it is mixed well with a pinch of salt, finely chopped dill, 2 eggs and a tablespoon of boiled rice (I boiled the rice in a few boils with a salt powder, enough to soften). From this mixture we make meatballs the size of a walnut, with the palms moistened in cold water.
2. Peel the vegetables, wash and then cut in half the remaining onion, cut the pepper into cubes, as well as the carrot, celery and parsley root, grate them, peel the tomatoes and peel them, then cut them into cubes, potatoes. peel and wash and cut into cubes, the bean pods are cleaned by removing the ends of the pods, then cut in half, each pod.
In a pot, boil water with a pinch of salt and oil. When it starts to boil, add all the chopped vegetables, without tomatoes and potatoes. Cover with a lid and cook for about 20-30 minutes.
Meanwhile, wash the corcodus cleaned of tails, pour into a saucepan and cover with water, then boil for about 15 minutes, then remove in a strainer and pass well with a wooden spoon, removing skin and pips. The pasta obtained is mixed with the sour juice left over from boiling the corcodus.
3. After 20 minutes of cooking the vegetables, add the tomatoes and potatoes and let them boil for another 10 minutes, then add to taste with the corcoduse stew, season with salt then add the remaining pre-cooked rice and meatballs. Let it simmer for about 15-20 minutes.
Turn off the heat and sprinkle finely chopped green parsley and larch on top (I also chopped a few dill threads), then season the soup with 2 beaten eggs with a little sour corcoduse. Serve hot!
Good appetite!

How to prepare meatball borscht

Chopped vegetables and vegetables and boil in water. Season the soup to taste, with salt, pepper, dried thyme or cumin (optional).

Boil the celery and parsley leaves. We keep some of the green parsley for serving. Boil the soup for 30-40 minutes until the vegetables become soft (test with a fork).

Borscht with hairs

1. All vegetables are cleaned and washed. Finely chop the onion, carrots, parsnips and celery and bring to a boil in 2 liters of water with a pinch of salt. Cover and simmer for about half an hour until all vegetables are well softened.

2. Meanwhile, the minced meat is mixed with finely chopped onion, sprinkled with a pinch of salt and crushed or squeezed. Add the cleaned and washed rice, beaten egg, finely chopped parsley and a little pepper. Stir and set aside a little to get its salt.

3. Take the minced meat with a teaspoon and form the hairs, moistening your hands with cold water each time. Add one at a time to the soup and bring to a boil. Then add the diced tomatoes and bell peppers and simmer until the meatballs rise on top. Froth as many times as needed, then add the boiled borsch separately, otherwise froth again.

4. Match to taste with salt and season with finely chopped green larch. Turn off the heat and keep the pot covered for 10-15 minutes, then serve.

Video: Μπιφτέκια αφράτα με λεμονάτες πατάτες στο φούρνο της Αργυρώς. Αργυρώ Μπαρμπαρίγου (June 2022).