Curee soup with meatballs
8 servings
90 minutes
Table No. 9
1
We prepare meat broth (I usually take chicken offal) in 2-3 liters of water. Everything is as usual, but with some modifications: we remove the foam, add finely chopped onion and coarsely diced carrot. We salt, pepper, and add spices to taste. Cook for about 15 minutes.
- Chicken giblets: 300 g
- Water: 2 l
- Onion: 1 piece
- Carrot: 1 piece
- Salt: to taste
- Ground black pepper: to taste
- Seasonings: to taste
2
We are boiling half a glass of pearl barley.
- Pearl barley: 0.5 glass
3
At this time, we prepare the meat filling – as usual: mixed filling (beef + chicken or pork), we salt it, pepper it, add spices and finely chopped onion. We drain the partially cooked pearl barley in a colander, rinse it with cold water and add it to the filling. We mix everything well.
- Minced meat: 300 g
- Onion: 1 piece
- Salt: to taste
- Ground black pepper: to taste
- Seasonings: to taste
- Pearl barley: 0.5 glass
4
From the prepared minced meat, we roll small balls in our hands and place one in the actively boiling broth. We cook until ready.
- Minced meat: 300 g
5
At this time, we prepare the vegetables: we chop zucchini, leek, bell pepper, and potatoes coarsely.
- Zucchini: 2 pieces
- White part of leek: 1 piece
- Sweet pepper: 1 piece
- Potato: 6 pieces
6
When the meatballs are cooked, remove them and cover with a lid. You can add a couple of tablespoons of dry white wine. Add the vegetables and cook until done.
- Dry white wine: 2 tablespoons
- Zucchini: 2 pieces
- White part of leek: 1 piece
- Sweet pepper: 1 piece
- Potato: 6 pieces
7
When cooked, we take a glass blender (it can blend hot items) and make puree.
8
Add meatballs and a couple of spoons of fatty cream when serving. Enjoy your meal!
- Minced meat: 300 g
- Cream 30%: 0.5 l