Potato soup with bell pepper and meatballs
4 servings
30 minutes
Potato soup with bell peppers and meatballs is a cozy, homey dish that warms the soul. Its roots go back to traditional Russian cuisine, where potatoes and meat form the basis of many soups. Tender beef meatballs infused with parsley aroma add richness to the flavor, while bell peppers contribute fresh, sweet notes. Carrots and onions sautéed in oil create a soft texture and enhance the broth's richness. This soup is perfect for family lunches and can be served with herbs for added lightness and freshness. An excellent dish for cool days that provides a sense of comfort and warmth.
1
Add chopped parsley (1 tablespoon) to the minced meat. Season the meat with salt and pepper, and let it sit for a while.
- Chopped parsley: 3 tablespoons
- Ground beef: 400 g
- Salt: to taste
- Ground black pepper: to taste
2
Chop the carrots and onions and sauté in oil. Pour boiling water over the sautéed vegetables, add quartered potatoes, and bring to a boil.
- Onion: 1 head
- Carrot: 1 piece
- Vegetable oil: 1 tablespoon
- Water: 2 l
- Potato: 300 g
3
Form small meatballs from the minced meat. Drop the meatballs into boiling soup and cook for 15 minutes. Add the remaining parsley and diced pepper, bring to a boil.
- Ground beef: 400 g
- Chopped parsley: 3 tablespoons
- Green bell pepper: 1 piece
4
Boil for 5 minutes and turn off. Let the soup steep for a few hours. Serve with greens.
- Chopped parsley: 3 tablespoons
